Cabbage Rolls

Ingredients:

12 cabbage leaves

1 pound lean ground beef

1 cup cooked brown rice

1 (15 ounce) can tomato sauce

1 teaspoon garlic salt

1/4 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup chopped onion

1/4 cup chopped green pepper

1 teaspoon sugar

1 tablespoon cornstarch

1 tablespoon water

Yield:

6 servings, 2 rolls each

Directions:

Cover cabbage leaves with boiling water. Let stand until leaves are limp, about 4 minutes. Drain. When cool, trim away excess ridge on leaf for easer rolling. Mix beef, rice, 1/2 cup tomato sauce, garlic salt, pepper, basil, oregano, onions and green pepper. Put 1/3 cup in each leaf, starting at leaf end; roll, tucking in the sides. Place seam side down in a 9-by-11-inch baking dish. Mix remaining tomato sauce with the sugar, pour over rolls. Cover and bake at 350 degrees F for 1 hour. Remove cabbage rolls from baking dish, pour juice in a saucepan. Mix cornstarch and water; stir into saucepan. Heat and stir until mixture boils, cook 1 minute. Serve sauce with cabbage rolls.