12 cabbage leaves
1 lb. hamburger
1/2 c. uncooked instant rice
1 med. onion, chopped (about 1/2 c.)
1 (4 oz.) can mushroom stems and pieces
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1 (15 oz.) can tomato sauce
1 tsp sugar
1/2 tsp. lemon juice
1 tbsp. cornstarch
1 tbsp. water

Cover cabbage leaves with boiling water. Cover and let stand until eaves are limp, about 10 minutes. Remove leaves; drain.

Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and 1/2 cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.

Place cabbage rolls, seam sides down, in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350 degree oven until hamburger is done, about 45 minutes.

Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired. 4 or 5 servings.

To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.

TO MICROWAVE: Cover and microwave cabbage leaves and 1/4 cup cold water in 3-quart round glass casserole until limp, 4-5 minutes. Continue as directed except - mix remaining tomato sauce, the sugar, lemon juice, cornstarch and 1 tablespoon water; pour over cabbage rolls. Cover with plastic wrap and microwave 7 minutes; turn dish one quarter turn. Microwave until hamburger is done, 8 to 9 minutes longer. Let stand 1 minute. Remove cabbage rolls to platter. Stir sauce in dish with fork; pour over cabbage rolls.