8 outer leaves cabbage
2/3 c. long grain rice
1 lb. ground beef
1 env. onion soup mix
1 egg
1/4 c. milk
2 1/2 tsp. paprika
2 (8 oz.) cans tomato sauce
1 tbsp. brown sugar

Arrange cabbage leaves in 13"x9" glass baking dish. Cover with vented plastic wrap. Cook in microwave on high 3 to 4 minutes or until slightly wilted. Remove and drain on towels. Cool.

In saucepan boil 1 1/2 cups water. Add rice. Cover and simmer 10 minutes; drain well.

In large bowl, combine rice, beef, onion soup mix, egg, milk 2 teaspoons paprika and dash pepper. Mix well. With sharp knife carefully remove rib from each cabbage leaf.

Evenly divide meat mixture among cabbage leaves. Fold sides over filling, then roll cabbage jelly roll style, if needed, secure with wooden toothpick.

Arrange stuffed cabbage rolls in baking dish, side by side, seam side down.

In medium bowl, combine tomato sauce, 1/2 teaspoon paprika, and brown sugar. Pour over cabbage rolls. Cook, covered on high 20 minutes, spooning sauce over cabbage rolls and rotating once.

To serve, arrange cabbage rolls on platter, pour sauce over rolls.