1
Bring a large pot of salted water to a boil. Core the cabbage and drop cabbage into boiling water. Boil until leaves soften and can be separated. About 5 minutes. Lift out with tongs and drain on paper towels. Peel off 12 outer leaves and set aside (keep remaining cabbage at hand)
2
In a 5-7 quart Dutch oven, warm oil over medium high heat. Add the onion and cook, stirring until softened, about 3 minutes. Add the bones and cook, turning once or twice until lightly browned, about 5 minutes. Add the tomatoes and let come to a boil, then reduce heat, cover, simmer for 30 minutes.
3
Meanwhile, in a large bowl, combine the ground beef, green oinions, eggs, rice worcestershire sauce, 1 and 1/2 tbs of salt, and several grindings of pepper. With your hands, gently but throoughly blend mixture until no longer wet. Scoop a scant 1/4 c of the mixture, shape into an elongaed ball, and place on a cooked cabbage leaf. Wrap the cabbage leaf around filling. Placed stuffed cabbage seam side down and continue with remaining meat and leaves. With tongs, transfer stuffed leaves to pot with tomato sacue, snuggling in so just submerged. (You can pull out a bone to make room). Cover pot and simmer for 1 hour.
3
stir the honey, 2 tbsp of the lemon juice and raisins into the sauce, then cover and simmer 30 minutes more. Turn off heat and let sit for 10 to 15 minutes before serving, to settle flavors. Taste sauce and adjust as needed with more honehy and lemon juice to balance flavors.
