12 cabbage leaves
1 lb. ground beef
3/4 c. oats (uncooked)
1/2 c. onion, chopped
1 egg
2 tsp. salt
1 tsp. pepper
1/2 c. milk

SAUCE:

2 (8 oz.) cans tomato sauce
3 tbsp. sugar
2 tbsp. vinegar
1/2 c. water
2 tbsp. cornstarch
1/4 c. cold water

Drop cabbage leaves into boiling, salted water. Cover and cook 3 minutes. Drain for filling. Combine all ingredients. Divide filling into 12 parts and place on centers of cabbage leaves. Roll leaf around filling; fasten with toothpick. Place in baking pan.

For sauce, combine all ingredients; pour over rolls. Bake, covered, in preheated moderate oven (350 degrees), 40 to 45 minutes. Remove rolls. Take out toothpicks. Combine 2 tablespoons cornstarch and 1/4 cup cold water; slowly stir into sauce. Bring to boil and cook until thickened. Pour over rolls. Makes 6 servings.