12 lg. cabbage leaves, soaked in boiling water until limp
1 lb. hamburg
1 c. cooked rice
1 sm. onion, diced
1 egg
1 tsp. salt
1/2 tsp. pepper

Mix together the last 6 ingredients. Shape in 12 equal parts, place inside cabbage leaves. Close leaves with toothpicks. Brown in 1/2 cup oil in large skillet. Mix in bowl 2 (8 oz.) cans tomato sauce, 2 tablespoons vinegar, 1 teaspoon sugar and 1 cup water. Pour over browned cabbage rolls. Cover and cook on low heat for 25 to 30 minutes.