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8 large cabbage leaves
1 c. cooked rice
1 tsp. instant minced onion
1 (8 oz.) can tomato sauce
2 Tbsp. lemon juice
1 lb. lean ground beef
1 egg
1/2 tsp. sage
2 Tbsp. brown sugar
2 Tbsp. water

To remove leaves from cabbage, place whole cabbage in
microwave oven. Microwave 2 to 3 minutes on High or until
outer leaves peel off easily. Save remaining cabbage for soups
or salads. With a sharp knife, cut hard cores from softened
leaves. Combine ground beef, rice, onion and sage in medium
mixing bowl; mix thoroughly. Form into 8 small loaves.
Overlap cut edges of cabbage leaf; place loaf in center. Fold
sides of leaf over stuffing and roll up ends to form neat
package. Arrange cabbage rolls, seam side down, in 12 x 8-inch
baking dish.
Mix tomato sauce, brown sugar, lemon juice and water in
2 cup measure. Pour sauce over cabbage rolls; cover with
plastic wrap. Microwave 3 minutes on High. Reduce setting;
microwave 10 minutes on "6" until cabbage is tender and stuff-
ing is cooked through.
Note: If large cabbage leaves are not available,
stuffing may be divided between smaller leaves. For ovens
without solid state heat control, during second cooking period,
microwave 12 minutes on "5".

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