12 lg. cabbage leaves
1 egg, beaten
1/4 c. water
1 c. cooked long grain rice
1/4 c. onion, chopped
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, crushed
1 1/4 lbs. ground beef
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice

Heavy center vein of cabbage leaves may be cut out (2 inch length). Immerse cabbage leaves in boiling water for 3 minutes or until limp. Drain. Combine next 7 ingredients (egg, water, rice, onion, salt, pepper, thyme). Add beef; mix thoroughly. Place about 1/4 cup of the meat mixture in the center of each leaf. Fold in sides and roll ends over meat. Fasten with wooden picks; place in large skillet. Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, for one hour, basting occasionally. Remove cover for last 5 minutes or until sauce is desired consistency. Makes 6 servings.