[Hoof Hearted]

Cabbage Rolls

12 cabbage leaves
1# ground beef
1/2c uncooked instant rice
15oz tomato sauce
1t salt
1/8t pepper
1/8t garlic salt
1 medium onion (I like Vidalia sweet onions) chopped (about 1/2c)
4oz mushroom stems/pieces, undrained
1t sugar
1/2t lemon juice
1T cornstarch
1T water

Boil water and let cabbage leaves stand in the water for 10 minutes until limp, remove/drain on plate w/ paper towels.

Heat oven to 350*.
Mix next 8 ingredients, but use only 1/2 the tomato sauce.

Place about a 1/3 cup of mixture at the stem end of each cabbage leaf and roll up, tucking in the sides. Place seam side down in a casserole baking dish.

Mix the remaining 1/2 can of tomato sauce with sugar and lemon juice and pour over the cabbage rolls. Cover and bake about 45 minutes or until beef mixture is done.

After baking, remove cabbage rolls to a platter and pour the remaining liquid into a saucepan, add the cornstarch and water. (mix the cornstarch and cold/cool water FIRST or you may get lumps) Boil for one minute and then pour over cabbage rolls.

*I haven't made this recipe, but I would see nothing wrong with adding the cornstarch and water to the tomato sauce, sugar and lemon-juice mixture and letting it all bake.
The less steps I have to take in cooking, the better. BUT, I've never used instant rice and I'd probably cook my (boiled) rice beforehand and add it to the recipe as usual.
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