Stuffed Cabbage Leaves

Ingredients

 * 2 large onions, chopped
 * 5 tablespoons butter
 * 1 lb lean ground beef
 * 2 teaspoons salt
 * 1/4 teaspoon pepper
 * 1 tablespoon sugar
 * 2-3 tablespoons lemon juice
 * 1 tablespoon tomato paste
 * 1/2 cup water
 * 1 can beef broth
 * 1 bunch parsley, chopped fine
 * 1 bunch scallions, chopped
 * 4 tablespoons dried dill
 * 2 teaspoons dried tarragon (optional)
 * 2-3 sprigs fresh mint
 * 1 cup cooked rice
 * 1/4 cup yellow split peas
 * 1 head cabbage
 * 1/4 cup tomato sauce
 * 1/4 cup cream or sour cream (optional)

Directions

 * To make the filling: Cook the onions in 2 Tablespoons of the butter until golden.
 * Add the ground beef and cook until brown.
 * Reduce heat and add the lemon juice,sugar,pepper and salt.
 * Mix the tomato paste with the warm water then add to the meat mixture.
 * Add half of the beef broth.
 * Cover and simmer 20 minutes.
 * Saute parsley,scallions,dill,tarragon and mint in 2 T of butter and add to the meat.
 * Stir and simmer 10 minutes.
 * Stir in the cooked rice.
 * Boil the yellow split peas in 1 cup salted water for 15 minutes,drain then add to the mixture.
 * To prepare cabbage leaves: Separate cabbage leaves from the main stem and drop into boiling salted water.
 * Boil for 3 minutes.
 * Drain but be careful not to break or tear them.
 * Spread the leaves flat,one at a time and fill the center of each leaf with 2 or 3 Tablespoons of filling.
 * Fold over the edges of the leaves and roll from the stem end toward the top of the leaf.
 * If you need to you may remove the tough stems with a knife.
 * When you use the smaller leaves 2 or 3 can be overlapped,filled and rolled up.
 * Put the stuffed leaves in a baking dish.
 * Warm the remaining 1T.
 * of butter and the remaining half can of beef broth,stir in the tomato sauce and pour over the stuffed cabbage.
 * Bake at 350 for 30 minutes.
 * Warm the cream or sour cream and spoon it over the cabbage before serving.