Stuffed Cabbage Rolls

• 12 cabbage leaves
• 1 lb. hamburger
• 1/2 c. uncooked instant rice
• 1/2 c. chopped onion
• 4 oz. mushroom stems
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. garlic salt
• 15 oz. can tomato sauce
• 1 tsp. sugar
• 1/2 tsp. lemon juice
• 1 Tbsp. water
• 1 Tbsp. cornstarch

1. Cover cabbage leaves with boiling water; cover and let stand until limp, about 10 minutes.
2. Drain leaves.
3. Reserve liquid.
4. Mix hamburger, rice, onion, mushrooms, salt, pepper, garlic and 1/2 cup of tomato sauce.
5. Place about 1/3 cup of the mixture at the stem end of each leaf.
6. Roll up leaf.
7. Repeat with remaining leaves. Mix remaining tomato sauce with sugar and lemon juice.
8. Cover. Cook on 350u0b0 for 45 minutes.
9. While cooking, mix cornstarch and water in a pan and stir in liquid from cabbage rolls.
10. Heat to boiling.
11. Serve with cabbage rolls.

cabbage, hamburger, rice, onion, mushroom stems, salt, pepper, garlic salt, tomato sauce, sugar, lemon juice, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249819 (may not work)