Holopschi

Steam cabbage using your preferred method until leaves pull off easily, about 10 minutes. Remove from heat and set aside. Preheat oven to 350 F.

Brown ground beef and onions in a saucepan over medium heat. When beef is browned, add in mushrooms and seasonings and cook for about 5 more minutes. Mix together rice and ground beef; then stir in 1/2 of the tomato sauce and the diced tomatoes and heat through, about 5 minutes.

In a small bowl mix the remaining half of the tomato sauce with the sour cream and lemon juice; set aside.

Pull off 12 of the largest cabbage leaves. Use the rest to line the bottom of a greased 9×13 casserole dish. Measure about 1/4 cup of the beef and rice mixture and place in a cabbage leaf; roll it up burrito-style, tucking in the sides. Place cabbage rolls in the casserole dish in two rows. Pour reserved tomato-sour cream mixture over the rolls. Top with cheese. Bake for 45 minutes at 350 F until bubbly.

Serves 12.