Ingredients
- 1 cabbage
- 1 lb beef (ground)
- 15 oz tomato sauce
- 1/2 c instant rice (uncooked)
- 1/2 c onion (chopped)
- 4 oz mushrooms
- 1 t water
- 1 t sugar
- 1/2 t lemon juice
- 1 t cornstarch
- 1/4 t salt
- 1/8 t pepper
- 1/8 t garlic powder
Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.