Cabbage Rolls

12 large cabbage leaves
1-1/4 lbs. ground round
2 tsps salt
1/2 tsp ground black pepper
1 small onion, chopped
1 cup cooked rice
1 egg
1/2 tsp poultry seasoning
2 Tblsp vegetable oil
2 8 oz. cans tomato sauce
1 Tblsp brown sugar
1/4 cup water
1 Tblsp lemon juice or vinegar

In a large stock pot, bring water to a boil - immerse cabbage leaves cook for 3-4 minutes or until limp. Remove from pan; drain and set aside.

In a large bowl, combine ground round, salt, pepper, onions, rice, egg and seasoning.

On a work surface, lay down cabbage leaves and place equal portions of meat mixture in center of each leaf. Fold over and fasten with toothpicks.

Heat oil in a deep skillet or Dutch oven; place cabbage rolls in pan and saute until browned. In a medium bowl, combine tomato sauce, brown sugar, water and lemon juice.

Pour mixture into skillet with cabbage rolls, Simmer, covered, one hour.