12 lg. cabbage leaves
1 1/4 lb. ground beef
2 tsp. salt
1/2 tsp. pepper
1 c. rice, cooked
1/4 c. onion, chopped
1 egg
1/4 tsp. thyme
16 oz. can tomato sauce
1 tbsp. brown sugar
1/4 c. water
1 tbsp. lemon juice

Remove core of cabbage. Carefully loosen leaves, remove and dip in boiling water 1-2 minutes or until limp. Drain and trim thick center vein.

Combine ground beef, salt, pepper, rice, onion, egg and thyme. Place equal portions of meat mixture in center of each leaf. Fold sides over meat. Roll up and fasten with toothpicks.

Combine tomato sauce, sugar, water and lemon juice. Pour over cabbage rolls. Simmer covered 1 hour, basting occasionally. If baked in a 350 degree oven for 1 hour you do not need to baste. This is a dish that is nice to freeze and have on hand for a quick meal. Can be frozen before or after cooking.