1head cabbage, core removed

1 16-ounce can tomatoes

2cups diced, cooked chicken

1 16-ounce can tomato sauce

1medium onion, diced

1 cup brown sugar

¼ tsp. pepper

1 tsp. salt

1cup cooked rice

Juice of 2 lemons

2.eggs

Place whole cabbage in boiling water. Cover and set aside. Combine chicken, onion, pepper, rice, and eggs; mix thoroughly. Set aside. In bowl, mix tomatoes, tomato sauce, brown sugar, salt, and lemon juice. Drain cabbage, peel off leaves and flatten. Place about 2 tbsp. chicken mixture in each leaf and roll. Use all of the mixture. Cut up leftover cabbage and add to tomato sauce mixture. Place cabbage rolls in baking dish. Pour in tomato sauce mixture. Cover and bake for 1 hour and 15 minutes in a 350 F. oven. Uncover the last half hour. Serves 6.