12 lg. cabbage leaves
1 1/4 lb. ground beef
2 tsp. salt
1 c. cooked rice
1 egg
1/2 tsp. pepper
1 sm. onion, chopped
1/2 tsp. thyme
2 tbsp. oil
1 tbsp. brown sugar
2 (8 oz.) cans tomato sauce
1/4 c. water
1 tbsp. lemon juice or vinegar

Cover cabbage leaves with boiling water and let stand for 5 minutes or until limp. Drain. Combine next 7 ingredients. Place equal portions meat mixture in center of each leaf. Fold sides of each leaf over meat. Roll up and fasten with toothpicks. Brown in hot oil in a large skillet.

Combine sugar, water, lemon juice and tomato sauce. Pour over cabbage rolls. Simmer covered 1 hour, basting occasionally, or place in oven at 350 degrees for 1 hour until brown on top. Serves 6.