Cabbage Rolls

Ingredients:

12 cn Leaves
1 tb Cornstarch
1/2 ts Lemon juice
1 ts Sugar
Pieces, undrained
1 cn (4 ounces) mushroom stems an
Cup)
1 md Onion, chopped (about 1/2
1/8 ts Garlic salt
1/8 ts Pepper
1 ts Salt
1 cn (15 ounces) tomato sauce
1/2 c Uncooked instant rice
1 Pound ground beef
1 tb Water

Method:

To separate cabbage leaves easily, remove core and cover cabbage with.
Cover cabbage leaves with boiling water.
Let stand about 10 minutes or until leaves are limp.
Remove leaves; drain.
Heat oven to 350 degrees.
Mix ground beef, rice, 1/2 cup of the tomato sauce, the salt, pepper, garlic salt, onion and mushrooms.
Place about 1/3 cup beef mixture at stem of each leaf.
Roll leaf around beef mixture, tucking in sides.
Place cabbage rolls, seam sides down, in square baking dish, 8 X 8 X 2 inches.
Mix remaining tomato sauce, the sugar and lemon juice.
Pour over cabbage rolls.
Cover and bake about 45 minutes or until beef mixture is done.
Remove cabbage rolls to platter.
Pour liquid from baking dish into 1-quart saucepan.
Mix cornstarch and water.
Stir into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour sauce over cabbage rolls.
4 SERVINGS; 385 CALORIES PER SERVING.
To Microwave Place cabbage leaves and 1/4 cup cold water in 3-quart microwavable casserole.
Cover tightly and microwave on high 4 to 5 minutes or until leaves are limp.
Continue as directed---except mix remaining tomato sauce, the sugar, lemon juice, cornstarch and water.
Pour over cabbage rolls.
Cover with vented plastic wrap and microwave on high 15 to 16 minutes, rotating dish 1/4 turn after 7 minutes, until beef mixture is done.
Let stand covered 1 minute.
Remove cabbage rolls to platter.
Stir sauce in dish.
Pour over cabbage rolls.