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

Cover cabbage leaves with boiling water and let stand for 4 minutes or until limp; drain. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat. Fold up and fasten with toothpicks. Brown in hot Wesson in very large skillet.

Pour in tomato sauce. Combine sugar, lemon juice and water; stir this into tomato sauce. Cover and simmer 1 hour, basting occasionally.