Stuffed Cabbage with Lemon Sauce

1 md Cabbage

1 1/2 qt Boiling water

3 1/2 ts Salt

1 lg Onion; minced

1/4 c Butter

1 lb Ground beef

1/2 c Cooked rice

1/4 ts Pepper

2 tb Lemon juice

2 tb Flour; mixed with

2 tb Water

1/8 ts White pepper

BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups water. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick. Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix flour paste into cooking liquid and cook 3-4 minutes until thickened. Add remaining salt and white pepper. Pour over cabbage and serve.