Instructions
Preheat the oven to 350 degrees.
Bring a large pot half filled with water to a boil.
Cut out the center cabbage core.
Remove the large cabbage leaves.
Place the cabbage leaves plus the smaller remaining cabbage core in the boiling water.
Cook for and remove the large leaves.
Cook the remaining cabbage core for 3-4 more minutes, or until you can easily remove the leaves.
Cut off the hard stem portions from the large leaves so that they can be rolled easily.
In a large bowl, mix the ground beef, grated onion, egg, rice, matzo meal and salt and pepper to taste.
Place a mound of this mixture in the center of each leaf (about 1/2 cup on the larger leaves, less on the smaller ones).
Enclose the meat by wrapping the cabbage leaves, envelope style.
Place the rolls, seam side down, in deep baking dishes.
Heat the vegetable oil in a sauté pan over medium heat.
Add the onion and cook for or until softened.
Stir in the brown sugar, chili sauce, lemon juice and raisins and cook for .
Pour the sauce over the cabbage rolls.
Cover the pan.
Bake for (or, to cook ahead, bake for one hour, freeze, thaw and bake for an additional hour).
Makes 6 large plus 6 medium cabbage rolls