12 lg. cabbage leaves
1 1/4 lb. ground chuck
2 tsp. salt
1/4 tsp. pepper
1 c. rice, cooked
1/2 c. chopped onion
1 egg
1/2 tsp. thyme
1 (15 oz.) can tomato sauce
1 tbsp. lemon juice
1/4 c. water

Cover cabbage leaves with boiling water for 5 minutes. Combine next 7 ingredients and 1/2 can tomato sauce. Place equal portions of meat mixture in center of each leaf. Roll up and fasten with toothpicks. Place in large skillet. Combine remaining sauce, lemon juice and water and pour over cabbage rolls. Simmer covered for 1 hour. Serves 6 and may be served with additional cooked rice.