12 lg. cabbage leaves
1 beaten egg
1/4 c. water
1 c. cooked long-grain rice
1/4 c. chopped onion
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, crushed
1 1/4 lb. beef
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice

Immerse cabbage leaves (heavy center vein of leaf may be cut out about 2 inches) in boiling water for 3 minutes or just until limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden pick; place in large skillet.

Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes or until sauce is of desired consistency. Makes 6 servings.