12 lg. cabbage leaves
2 tsp. salt
1 c. cooked rice
1 egg
2 tbsp. oil
1 tbsp. brown sugar
1 tbsp. lemon juice or vinegar
1 1/4 lb. ground beef
1/2 tsp. pepper
1 sm. onion, chopped
1/2 tsp. poultry seasoning
2 (8 oz.) cans tomato sauce
1/4 c. water

Cover cabbage leaves with boiling water and let stand for 5 minutes, drain. Combine beef, salt, pepper, onion, poultry seasoning, rice and egg. Mix and place equal portions of meat mixture in center of cabbage leaf. Fold cabbage leaf around meat and fasten with toothpicks.

Brown cabbage rolls in hot oil, in large skillet. Combine tomato sauce, brown sugar, water and lemon juice; pour over cabbage rolls. Simmer in covered skillet for about 1 hour, basting occasionally.

Note: I also add a little white wine to tomato sauce mixture before pouring over cabbage rolls.