INGREDIENTS:

• 12 cabbage leaves
• 1 pound ground beef
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk

Sauce:

• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 1/4 cup cold water

DIRECTIONS:
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.