Cut approximately 5 cm (2 inches) around the core of the cabbage and steam in a little boiled water to soften leaves enough to shape them into rolls
Drain and set aside to cool
Reserve water from steamed cabbage
Mix the meat with raw rice, raisins, salt and pepper to taste
Place approximately 1/4 to 1/3 of the filing in a whole cabbage leaf, folding the edges as you loosely roll them
Place the rolls on a bed of sliced onion in a large casserole pot
Layer the rolls on the pot till all the filling is used up
For the sauce, brown the sugar in a heavy pan over low heat
Add the balance of the onion, tomato puree, lemon juice, a little of the reserved water from the steamed cabbage and the crumbled ginger snaps
Stir together and heat
Pour sauce mixture over all
To ensure more juice, add enough water from the steamed cabbage to cover the entire contents
Bake for 90 minutes in a 180?C oven