Anyone with Eastern European roots is likely to find familiar fare in this fabulous recipe collection.

In a greased frying pan, brown the chopped onions and rice, then add 1/2 cup hot water. Cover and allow the rice to swell, then cool several minutes. In a large bowl mix together the meat, rice, parsley, salt and pepper. On a wooden board, lay out a cabbage leaf, and crossing over the part that was cut out, add a spoonful of meat mixture, fold in the sides, and roll the leaf over the meat to form a sausage shape. Repeat with the rest of the leaves and meat.

Roll up the small remaining cabbage leaves and cut into strips. Slice the tomatoes.

In a large casserole dish, place several tomato slices in the bottom, followed by half the shredded cabbage, and a tight layer of stuffed cabbage. Cover with another layer of tomato and stuffed cabbage, and cover with the remaining tomato slices and shredded cabbage.

Dilute the tomato paste in 4 cups water. Add the lemon juice and garlic and pour the liquid over the cabbage. Cover and bake at 325° F for 1 hour. Add more diluted tomato paste if the liquid lowers to half its original level. Serve hot with mamaliga (a Hungarian version of Polenta) and sour cream.