8 c. water
2 tbsp. sugar
1 tbsp. lemon juice
2 bay leaves
1 head cabbage, cored

1 (8 oz.) can tomato sauce
1 c. beef broth
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. cinnamon
1 bay leaf

1 1/2 c. cooked rice
1 tbsp. sugar
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. pepper
2 lbs. ground beef

To cook cabbage, heat water, sugar, lemon juice, vinegar and leaves in large kettle or Dutch oven to boiling. Add cabbage. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Drain well. Cool cabbage. When cool enough to handle, carefully separate leaves.

Meanwhile for sauce, combine tomato sauce, beef broth, sugar, vinegar, cinnamon and bay leaf in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes.

For filling: combine rice, sugar, salt, cinnamon and pepper. Add beef and mix well. Shape meat mixture into 12 small logs and roll up in cabbage leaves, folding in sides of leaves to enclose filling. Place cabbage rolls in 13 x 9 2 x inch cake pan. Pour sauce over rolls. Bake, covered at 350 degrees for 45-50 minutes or until meat is no longer pink.