1 head cabbage (about 2 lbs.)
1 c. tomato sauce
1/4 c. vinegar
3/4 c. brown sugar
2 tbsp. lemon juice
1 1/2 c. water
1 lb. lean chopped beef
1 egg
3/4 c. cooked rice
Salt & pepper to taste

In large pot of boiling water blanch the whole cabbage for about 10 minutes or until slightly tender. Remove the core with a sharp knife and separate the leaves.

In a saucepan bring the vinegar, brown sugar, lemon juice and water to a boil, simmer a few minutes and set aside.

In a mixing bowl, combine meat, egg and rice. Season to taste and form into rolls with about 1/4 cup meat mixture in each. Wrap cabbage around meat rolls, tucking in the sides of the cabbage leaves as you roll. Place the cabbage rolls in the sauce and simmer gently in 325 degree oven for about 1 to 1 1/2 hours.