Sylvia’s Stuffed Cabbage

1 ½ lbs ground beef ½ cup rice ¼ cup tomato sauce 1 teaspoon salt Combine and set aside

Sauce 2 teaspoons salt 1/8 teaspoon pepper 1/3 cup brown sugar 8 oz can tomato sauce 1 tablespoon white vinegar 1 28 oz can whole tomatoes

Combine 1 whole onion, sliced 1 head of cabbage, boiled in water 3 knobs butter

Brown onion in butter. Take cabbage out, one leaf at a time, Place 2-3 tablespoons of meat in center of leaf (you may have to cut out the tough rib to make it roll) Roll up, tuck sides in halfway and finish rolling tightly. Do this until you use up all the meat

Place onions on bottom of large corning ware dish. Place cabbage rolls tightly in, making sure there is not a lot of room between or they will fall apart. Pour sauce over and cover. Cook either in oven at 350 or on top of stove on low for at least 1 hour. Make sure if in oven you place foil underneath dish so it does not overflow