Core cabbage and parboil, whole, in a large kettle for about 8 minutes or until outer leaves can be easily removed. Cool. Remove 12 leaves and set aside. Dice remaining cabbage to yield 2 cups. Heat olive oil in a large skillet. Sauté diced cabbage, onion, garlic, and pepper until tender. Set aside. In the same pan, brown meat; season to taste. When cooked ingredients are cool, mix them together with the egg, raisins, and rice. Lay the leaves flat and put about 1/4 cup of mixture on top of each. Roll up from bottom of leaf, folding outer edges in as you go. Mix tomato sauce with sugar; add water if necessary. Place stuffed leaves in a shallow, lightly oiled casserole dish. Spread sauce evenly over all. Cover with aluminum foil and bake at 350 degrees F until bubbly, 30 to 45 minutes, or until cabbage can be easily pierced with a fork. Serves four to six.