1 lg. head cabbage
1 1/2 lbs. ground beef and pork for meat loaf
1 sm. onion, minced
2 tsp. salt
1/2 tsp. pepper
3/4 c. cooked rice
2 (8 oz.) cans tomato sauce
1/4 c. brown sugar, packed
1/4 c. lemon juice or vinegar

Core cabbage and place cored side up in deep bowl or saucepan. Cover with boiling water; let stand 4 or 5 minutes to soften and loosen leaves. Drain. Remove 12 large leaves and reserve. Cook meat and onion in 10 inch skillet until onion is tender, drain fat. Add salt, pepper, rice and 1 can tomato sauce. Place portions of meat mixture in center of each cabbage leave. Roll up, folding ends over. Place seam side down in 7 1/2 x 12 x 1 1/2 inch baking dish. Mix remaining 1 can tomato sauce, brown sugar and lemon juice. Pour over rolls. Cover, bake at 375 degrees for 30 minutes. Uncover, baste cabbage rolls; bake 15 minutes longer. Serves: 6