Stuffed Cabbage Rolls

In a large saucepan on the conventional range top surface unit bring 6 cups of water and 1 teaspoon of salt to boiling point.

Add 8 cabbage leaves; simmer about 2 or 3 minutes, just long enough to make leaves pliable.

Drain leaves on paper towels.

Cook beef in a glass utility dish using microwave for 4 minutes.

Mix together lightly, in a medium-size mixing bowl, ground beef, cooked rice, minced onion, egg and poultry seasoning.

Form meat mixture into 16 even balls.

Cut the core out of the cabbage leaf.

Fill the center of each cabbage leaf with 2 meat balls.

Fold 2 sides of leaf over meat balls and roll up leaves from the end.

Arrange cabbage rolls, seam side down in a 2-quart glass utility dish.

Combine tomato sauce, brown sugar, water and lemon juice or vinegar together in 2-cup glass measuring cup or small mixing bowl.

Pour over cabbage rolls.

Place wax paper over dish.

Cook with microwave 10 minutes. Allow cabbage rolls to stand 10 minutes with covering before serving.

Recipe yields 8 servings.