Cook the cabbage for 3 minutes in boiling water in a large kettle, then cool. Combine the lamb, bread crumbs, onion, egg, 1 teaspoon of salt and 1/4 teaspoon of pepper and mix well. Separate the leaves of the cabbage and use about 18 of the outer leaves. Place a small amount of lamb mixture in each leaf, then roll and secure with a wooden pick. Combine the tomato sauce, tomato paste, 1 cup of water, lemon juice, sugar and salt and pepper to taste  in a large kettle, then add the stuffed cabbage. Simmer, covered, for 1hour and 30 minutes. Serve with Raisin Rice.

Raisin Rice:
1 cup of rice
1/2 cup of raisins
1/8 teaspoon of grated lemon peel

Cook the rice according to package directions, adding the raisins and lemon peel.