12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk
1 cans (8 ounces ) tomato sauce (sauce)
1 can (14.5 ounces) diced tomatoes, undrained (sauce)
3 tablespoons sugar (sauce)
2 tablespoons vinegar (sauce)
1/2 cup water (sauce)
2 tablespoons cornstarch mixed with 1/4 cup cold water (sauce)
1. Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.
2. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks.
3. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.