Freeze the cabbage for 24 hours. Then defrost in the refrigerator for another 24 hours. This will wilt the leaves and make them easier to roll once stuffed. Cut the thick core out of the center of the cabbage, and separate the leaves onto a plate. Set aside.

Make the sauce: In a large pot or Dutch oven, mix the tomato sauce, water, lemon juice, brown sugar, raisins, and salt. Bring to a boil, then reduce the heat to a simmer for 30 minutes while you make your filling.

Make the filling: In a large mixing bowl, combine the ground beef, rice (if using), onion, garlic, egg, sugar, salt, lemon juice. 

Starting with your largest cabbage leaf, place a generous spoonful of filling at the base of the leaf, fold in the sides and roll up the leaf, sealing it well. Based on the size of each cabbage leaf, the amount of filling will vary, but make sure it is fully sealed inside.

Gently place the rolled cabbage leaves in the sauce, seam side down. Repeat with the remaining filling, and nestling the rolls tightly along the base of the pot to secure them, and then layering on top. 

Once all leaves are in the pot, press down to make sure they are covered with sauce. Then cover the pot, and simmer on low for 2 hours, or until the cabbage leaves are easily pierced with a knife.

Serve warm.