1 lg. head green cabbage
1/2 c. parboiled rice
1 lb. hamburger
1 tsp. salt
1/4 tsp. pepper
1 (14 1/2 oz.) can stewed tomatoes
1 tsp. brown sugar
1 tsp. vinegar
1 (8 oz.) can tomato sauce

1. Remove core from cabbage. Fill 8 quart pan 3/4 full of water; heat to boiling. Place cabbage in hot water, cut side up. Using two large spoons gently separate leaves, as outer leaves soften slightly. Drain 12 leaves in colander. Trim ribs of leaves very thin. Reserve remaining cabbage for another day. Meanwhile, cook rice as label directs.

2. In bowl combine cooked rice, hamburger, salt and pepper. Divide mixture into 12 cylinder shapes and place on cabbage leaves. Fold in 2 sides then starting from unfolded end, roll up jelly roll fashion.

3. In a 12 inch skillet, stir stewed tomatoes, tomato sauce, brown sugar and vinegar. Add cabbage rolls, seam side down. Bring to boil over high heat. Reduce heat to low, cover, simmer 40 minutes occasionally spooning sauce over cabbage roll.