1 lg. head cabbage
2 tsp. salt in lg. kettle of water
1 lb. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked rice
1 c. milk or cream
3 tbsp. oil for frying
1/2 c. brown sugar or dark corn syrup
1 c. hot water

Cook rice until tender. Cut core out of cabbage and place in large kettle of boiling, salted water. Peel off outer layers of cabbage as they become pliable. Drain. Combine meat, milk, salt, pepper and rice. Mix well. Spoon meat mixture into each leaf, wrapping leaf around filling and tucking in ends. Tie or fasten with toothpicks, if necessary. Heat oil in skillet and slowly brown the cabbage rolls on all sides. In skillet (if oven-proof) or in heavy casserole, spread cabbage rolls with brown sugar or dark corn syrup and add hot water. Bake covered at 350 degrees for 1 to 1 1/2 hours until brown and cooked through.