Grandma’s Cabbage Rolls

Bring a pot of water to a boil.

Remove the core from the cabbage. Soak the cored cabbage in a (clean) sink or bowl full of cold water so that you can easily separate the leaves. Drain the water and separate the leaves. Then cover the leaves in the boiling water. Let them stand about 10 minutes, or until they go limp. Drain.

Heat oven to 350 F. In a large bowl combine the un-cooked beef with cooked rice, 1/2 cup of tomato sauce, salt, pepper, onion, garlic and mushrooms. Stir in dry onion soup mix.

Divide beef and rice mixture between the cabbage leaves placing a decent sized amount down the center of each leaf. Fold in the ends and roll up each leaf and place each seam side down in an un-greased, square baking dish (8×8 or similar).

In a small bowl mix remaining tomato sauce with sugar and lemon juice, pour it over the cabbage rolls.

Cover dish with a sheet of foil and bake until meat is no longer pink, about 45 minutes. Remove dish from oven.

Remove cabbage leaves to a platter and pour the liquid from the baking dish into a saucepan. Mix cornstarch into cold water and stir it into the liquid. Heat to boiling, stirring constantly for about a minute, or until thickened nicely.

Drizzle over the platter of cabbage rolls. Serve piping hot for best results.