Core and freeze a head of Cabbage for about a week. Defrost on the counter overnight. This will wilt the leaves and make them easy to work with. Peel off the leaves and if you have a lot more , you can double the recipe below.

10 large cabbage leaves
2 (15oz) tomato sauce
1 pound ground beef
1 cup cooked rice
1/2 c finely chopped onion
1/4 tsp salt
1/8 tsp pepper
1/2 c sugar (or more to your taste)
1T water
1/8 tsp garlic powder
enough lemon juice so the sauce taste, sweet & sour to your taste
1T cornstarch

Combine 1/2 c tomato sauce, beef, rice, onion, salt, pepper and garlic powder, mixing well.
Put 1/3c meat mixture in center of cabbage leave and fold 2 opposite ends over. (like making a blinze). Place rolls, seam side down in a lightly greased 8 " baking dish. Cover tightly and bake for 1 1/2 hours at 350 degrees.

Take out from oven and drain the liquid. Discard.

Combine remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls, cover and bake at 350* for 1 1/2 hours.
Remove cabbage rolls to serving platter and drain tomato sauce mixture into a sauce pot. Combine cornstarch and water, stirring until smooth. Stir into tomato sauce mixture. Bring to a boil over a medium heat, stirring constantly. Boil 1 minute and pour over cabbage rolls. Enjoy!!