1 lb. ground beef
1/4 lb. ground pork
2 tsp. salt (optional)
1/2 tsp. pepper
3/4 c. cooked rice
1 sm. onion, grated
1/4 c. lemon juice or vinegar
2 (8 oz.) cans tomato sauce
12 lg. cabbage leaves
2 tbsp. vegetable oil
1/4 c. brown sugar

Combine first 6 ingredients with one can of tomato sauce. Cover cabbage leaves with boiling water for 3-4 minutes. Drain. Place equal portions of meat mixture in center of each leaf. Roll up, tucking ends in securely, and fasten with toothpicks. Brown in hot vegetable oil in heavy skillet. Mix remaining can of tomato sauce with brown sugar and lemon juice. Pour over rolls. Simmer covered 1-1 1/2 hours, basting occasionally. 6 servings.

Serve with pumpernickel bread, green salad or vegetable, fruit and tea.