12 lg. cabbage leaves
1 (16 oz.) can stewed tomatoes
1 tbsp. lemon juice
1 tbsp. brown sugar
1/2 tsp. Accent flavor enhancer
1/4 tsp. dry mustard
2 (4 1/2 oz.) cans Underwood corned beef spread
2 c. cooked rice
1/4 c. chopped onion

Preheat oven to 350 degrees in a covered saucepan, in 1 inch boiling water, cook cabbage leaves 5 minutes; drain. Set aside. In a bowl, stir together tomatoes, lemon juice, brown sugar, flavor enhancer, and dry mustard; set aside. In a small bowl, mix together corned beef spread, rice, and onion. In center of each cabbage leaf, place portion of meat mixture. Fold 2 sides of leaf toward center; from narrow edge of leaf roll up jelly roll fashion. Place filled leaves, seam side down, in a 1 1/2 quart shallow casserole. Spoon sauce over rolls. Bake, covered, 45 minutes. Makes 4 to 6 servings.