Grandmas Cabbage Rolls

Directions

1. 1
   Bring a pot of water to a boil.
2. 2
   Remove the core from the cabbage.
3. 3
   Soak the cored cabbage in a (clean) sink or bowl full of cold water so that you can easily separate the leaves.
4. 4
   Drain the water and separate the leaves.
5. 5
   Then cover the leaves in the boiling water.
6. 6
   Let them stand about 10 minutes, or until they go limp.
7. 7
   Drain.
8. 8
   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.
9. 9
   Stir in dry onion soup mix.
10. 10
    Divide beef and rice mixture between the cabbage leaves placing a decent sized amount down the center of each leaf.
11. 11
    Fold in the ends and roll up each leaf and place each seam side down in an un-greased, square baking dish (8x8 or similar).
12. 12
    In a small bowl mix remaining tomato sauce with sugar and lemon juice, pour it over the cabbage rolls.
13. 13
    Cover dish with a sheet of foil and bake until meat is no longer pink, about 45 minutes.
14. 14
    Remove dish from oven.
15. 15
    Remove cabbage leaves to a platter and pour the liquid from the baking dish into a saucepan.
16. 16
    Mix cornstarch into cold water and stir it into the liquid.
17. 17
    Heat to boiling, stirring constantly for about a minute, or until thickened nicely.
18. 18
    Drizzle over the platter of cabbage rolls.
19. 19
    Serve piping hot for best results.