12 lg. cabbage leaves
1 1/2 lbs. ground round (or 1 lb. ground round and 1/2 lb. of ground pork)
2 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
1 sm. onion, chopped
1 tbsp. lemon juice or vinegar
1 egg
1/2 tsp. poultry seasoning or thyme
2 tbsp. olive oil
2 (8 oz.) cans tomato sauce
1 tbsp. brown sugar
1/4 c. water

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp. Drain. Combine: meat, salt, pepper, rice, onion, egg, thyme. Place equal portions of meat mixture in the center of each leaf. Fold sides of each leaf over meat; roll up and fasten with toothpicks or string.

Brown in oil in large skillet. Pour in tomato sauce. Combine sugar, water and lemon juice. Stir into tomato sauce. Simmer, covered, one hour, basting occasionally.