Traditional Stuffed Cabbage

After cleaning the cabbage, core and place the head in a pot of boiling water. Cover and remove from heat. Let the cabbage soak for 15 minutes. Remove the cabbage from the pot and take 12 large, outer leaves. Set aside.

Heat the fat over medium heat in a deep, heavy pot or Dutch oven. Brown the sliced onions, then add the crushed tomatoes, half the salt and half the pepper. Add the bones and cook over a low heat for 30 minutes, uncovered.

Mix together the ground beef, rice, grated onion, egg, water, and remaining salt and pepper. Divide this mixture into 12 equal parts and place on each cabbage leaf. Tuck in the sides and roll up, sealing with wooden toothpicks where needed. Carefully add the cabbage rolls to the sauce.

Cover and cook over low heat for 1 1/2 hours. Then add the honey, lemon juice, and raisins, and cook for another 30 minutes covered.

Serve one piece per person as a first course, or two pieces per person as a main course.