1 lg. head cabbage
1 1/2 lbs. lean ground beef
3/4 c. cooked rice
1/2 tsp. pepper
1 tsp. garlic salt
1 sm. onion, chopped
1 (16 oz.) can tomato sauce
1 tsp. dried mustard
1 tsp. Worcestershire sauce
1 tbsp. brown sugar

Remove core from cabbage, steam in a large pot for 5 minutes and remove to cool. Combine raw ground beef, rice, pepper, garlic salt and onion in a bowl and mix thoroughly. Peel off larger outer leaves of cabbage. Roll about an "egg size" quantity of the mixture into a ball, wrap cabbage leaf around it and place in a baking pan at least 2" deep. Mixture will make between 12 and 18 cabbage rolls depending upon the amount of meat used. (Extra cabbage may be chopped and added to the baking pan.)

In a one quart saucepan combine tomato sauce, mustard, Worcestershire sauce and brown sugar and heat until mustard and brown sugar are dissolved. Pour sauce over cabbage rolls and cover baking pan. Bake at 350 degrees for 60 minutes. Goes well with mashed potatoes.