medium head of cabbage
1 can tomato sauce
1 sm. onion, finely chopped
Dark brown sugar
1 1/2 lb. ground beef (may use ground turkey or half & half)

Core cabbage and boil in large kettle gently, peeling off leaves as they loosen; drain and cool. Cut large ones in half, removing thick center stem. Mix meat, onion, salt (optional), and pepper. In a separate bowl, mix tomato sauce with sugar until the color of the sauce changes from red to a brownish hue!

Put a meat mixture on cabbage leaf and roll up, turning edges in as you go. If for hor d'oeuvres, use a small amount (1 teaspoon) if for main course; make large rolls (2 heaping tablespoons). Place rolls, 1 layer only, in a 9 x 13 inch Pyrex pan or a broiler pan. Spoon sauce over. Cover with foil to bake. Be sure to use uncooked meat. Bake at 325 degrees for 1 hour.