12 lg. cabbage leaves
2 tsp. salt
1 1/4 lbs. ground beef
1/2 tsp. pepper
1 c. cooked rice
1 sm. onion, chopped
1 egg
1/2 tsp. thyme
2 tbsp. Wesson oil
2 (8 oz.) cans tomato sauce
1 tbsp. brown sugar
1/4 c. water
1 tbsp. lemon juice or vinegar

Cover cabbage leaves with boiling water. Let stand 5 minutes or until limp, then drain well. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat, roll up and fasten with toothpick or string. Brown in hot Wesson oil in very large skillet. Pour tomato sauce over cabbage rolls. Combine sugar, water and lemon juice. Stir into tomato sauce. Simmer covered, one hour, basting occasionally, or if you prefer, bake in slow oven at 325 degrees for 1 hour. Serves 6.