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

Pour boiling water over cabbage leaves and soak until lump, about 4 minutes. Combine beef, rice, onion, salt, and egg and mix well. Divide mixture into 12 equal portions and place one portion on each loaf. Roll up, tuck ends in and fasten toothpicks.

Heat oil in heavy skillet or Dutch oven and brown the cabbage rolls for 10 minutes. Combine tomato sauce, water, brown sugar, and lemon juice and add to skillet. Simmer cabbage rolls 1 hour, covered. Serve hot.