1 sm. head green cabbage
1 tsp. salt
1 lg. onion, chopped
1 clove garlic, crushed
1 lb. lean ground beef
2 c. cooked rice
2 eggs, beaten
Salt & pepper to taste
1 (5 oz.) & 1 (8 oz.) can tomato sauce
2 tbsp. vinegar
2 tbsp. brown sugar

Steam cabbage head in large kettle of boiling water, covered, until leaves loosen and are easy to peel off. You can return cabbage to kettle if necessary.

Combine onions, garlic, ground beef, rice, eggs, salt and pepper. Place 1/3 cup mixture on each leaf. Fold sides of leaves over filling, then roll up from the thick end. Arrange rolls, seam side down in lightly greased 9"x13" pan. Combine tomato sauce, vinegar, brown sugar, salt and pepper and pour over cabbage rolls. Cover with foil and bake 50 minutes at 375 degrees. Uncover and bake 10 minutes more. Serves 6.