1 cup Success® White Rice or Success® Brown Rice
head of cabbage
2 tsps salt, divided
1 cup onion, chopped
1 each minced garlic
1 lb lean ground beef
eggs, beaten
1/4 tsp ground black pepper
1 can (8 oz.) tomato sauce
1 can (14 1/2 to 16 oz.) tomatoes, chopped
  juice of 1 lemon
2 Tbsps brown sugar (optional)

Cooking Directions:

Preheat oven to 375º. Prepare rice according to package directions. Remove 12 large outer leaves from cabbage. Trim thick part of each leaf. Add leaves and 1-teaspoon salt to boiling water. Allow to stand 5 minutes; so leaves become pliable. Drain. Combine onions, garlic, ground meat, cooked rice, eggs, and pepper and 1teaspoon salt. Place mound of meat mixture (about ½ cup) in hollow of each leaf. Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll. Arrange cabbage rolls, seam side down; in a single layer in lightly buttered, shallow 3-quart baking pan. Combine tomato sauce, tomatoes, lemon juice, 1-teaspoon salt, and pepper in saucepan. Bring to a boil. Pour over cabbage rolls. Sprinkle with sugar, if desired. Cover; bake for 50 minutes. Uncover and cook for 10 minutes longer. Remove to warm serving platter; spoon sauce over all.