12 lg. cabbage leaves
1 beaten egg
1/4 c. water
1 c. cooked long-grain rice
1/4 c. chopped onion
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, crushed
1 1/4 lbs. ground beef
8 oz. can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice

Immerse 12 large cabbage leaves in boiling water for 3 minutes or just until limp; drain. Combine egg, water, rice, onion, salt, pepper and thyme. Add ground beef; mix. Place about 1/2 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks; place in large skillet.

Combine tomato sauce, brown sugar and lemon juice and pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove uncovered for last 5 minutes or until sauce is of desired consistency. Makes 6 servings. I have baked them at 350 degrees for 45 minutes to 1 hour.