1 Preheat the oven to 350 degrees. Cut out the hard center core of the cabbage. Separate the cabbage leaves. Bring a large pot of water to a boil. Cook the cabbage leaves 3-5 minutes or until slightly softened. Let cool. Remove any remaining hard parts from the core. 2 Mix the ground beef, the grated onion, egg, rice, matzo meal and some salt and pepper in a large bowl. Place 1 heaping tablespoon of the filling in the center of each cabbage leaf. Enclose the meat, folding the cabbage leaf and tucking in the ends. 3 Place the cabbage rolls, seam side down in a large, deep baking dish. 4 Heat the chicken fat or vegetable oil in a sauté pan over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the brown sugar, lemon juice, chili sauce and raisins and cook for 2-3 minutes. Pour the sauce over the stuffed cabbage rolls. Cover and bake in for about 2 hours.

Finally got this right for everyone in my family. They are a fussy bunch and they love these. Good holiday fare but also -- I freeze in batches and take out a batch when I need to have dinner and don't have time to cook.