Core cabbage and boil in large kettle gently, peeling off leaves as they loosen; drain and cool. Cut large ones in half, removing thick center stem. Mix meat, onion, salt (optional), and pepper. In a separate bowl, mix tomato sauce with sugar until the color of the sauce changes from red to a brownish hue! Put a meat mixture on cabbage leaf and roll up, turning edges in as you go. If for Hor D'oeuvres, use a small amount (1 teaspoon) if for main course; make large rolls (2 heaping tablespoons). Place rolls, 1 layer only, in a 9 x 13 inch Pyrex pan or a broiler pan. Spoon sauce over. Cover with foil to bake. Be sure to use uncooked meat. Bake at 325ºF. for 1 hour.