Cabbage Rolls With Tomato Sauce

• 1 medium head cabbage
• 1-1/2 pounds lean ground beef
• 1/2 cup uncooked instant rice
• 1/2 cup finely chopped onion
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 can (8 ounces) tomato sauce
• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.)
2. Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish.
3. Combine sauce ingredients; pour over rolls. Cover and bake at 350u0b0 for 1-1/2 to 1-3/4 hours.

head cabbage, lean ground beef, rice, onion, egg, salt, garlic, pepper, tomato sauce, ketchup, brown sugar, white vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/cabbage-rolls-with-tomato-sauce/ (may not work)