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1 lg. cabbage
1 (15 oz.) can tomato sauce, divided
1 lb. ground beef
1 (4 oz.) can mushroom stems & pieces, undrained
1/2 c. uncooked instant rice
1/2 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tsp. sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water

Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes; drain well.

Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/3 cup of meat mixture in center of each cabbage leaf. Fold 2 opposite ends over and place rolls, seam side down in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour.

Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth; stir into tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls. Yield 10 rolls (4-5 servings).

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