12 lg. cabbage leaves
1 1/4 lb. lean ground beef
2 tsp. salt
1/4 tsp. pepper
1 egg
15 oz. can tomato sauce
1 tbsp. lemon juice
1 tbsp. sugar
1/4 c. water
1 c. instant rice (cooked)
1/2 c. chopped onion
1/2 tsp. garlic powder

Cover cabbage leaves with boiling water for 5 minutes. Drain. Combine beef, salt, pepper, rice, onion, garlic powder and half a can of tomato sauce. Place equal portions of meat in center of each leaf. Roll up and fasten with toothpicks. Place in skillet or casserole dish. Stir sugar, lemon juice and water into remaining tomato sauce. Pour over rolls. Cover and simmer for 1 hour at 350 degrees. Serves 6.