1 cabbage
1 c. cooked rice
1 tsp. salt
1/2 tsp. poultry seasoning
1 egg
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. pepper
1/4 tsp. thyme
Oil for frying

SAUCE:

1 c. tomato sauce
1/4 c. water
1 tbsp. brown sugar
1 tbsp. vinegar

Remove core from cabbage. Blanch cabbage head by putting into a large pot of boiling water. Boil for 5 minutes until leaves are soft and separate easily. Separate leaves and place in cold water to cool. Cut out the core from the leaves to make them easier to roll. Do not cut the leaves; use the whole leaf.

In a mixing bowl, combine beef, rice, onion, seasonings and egg.

Place a tablespoon of beef mixture at the base of each leaf. Fold sides in and roll up leaf. Fasten with a toothpick. Brown each roll lightly in hot oil. Place in a buttered 2 quart ovenproof casserole.

Combine sauce ingredients. Mix well. Pour sauce over beef rolls. Bake at 325 degrees for 1 1/2 hours or until cabbage is tender. Six servings.