Directions

• To separate the leaves from the cabbage, remove the core and cover the cabbage with cold water and let stand for about 10 minutes.  After that, begin to remove the leaves. You should try and get at least a dozen leaves if possible. Drop the cabbage leaves into a pot of boiling, salted water. Cover and cook for around 7 minutes or just until they become limp. Drain well and set aside.
• Chop mushrooms into pieces and sauté.
• Mix hamburger, rice, onion, mushrooms, salt, pepper, garlic salt and ½ cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.
• Place cabbage rolls seam sides down in ungreased 13×9 baking dish. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350° oven until hamburger is done, about 45 minutes.
• Mix cornstarch and 1 tbs. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls.