Stuffed Cabbage Leaves
|Cold water||1⁄4 Cup (4 tbs)|
|Lean hamburger||1 Pound|
|Instant rice||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Mushroom stems and pieces||1 Can (10 oz) (with liquid)|
|Garlic salt||1⁄8 Teaspoon|
|Tomato sauce||1 Can (10 oz)|
|Lemon juice||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
Cover and microwave cabbage leaves and 1/4 cup cold water in 3 quart microwavable casserole on high until limp, 4 to 5 minutes; drain.
Mix hamburger, rice, onion, mushrooms (with liquid), salt, garlic salt, pepper and 1/2 cup of the tomato sauce.
Place about 1/3 cup meat mixture at stem end of each cabbage leaf.
Roll leaf around meat mixture, tucking in sides.
Place cabbage rolls seam sides down in 3 quart casserole.
Mix remaining tomato sauce, the sugar and lemon juice.
Blend cornstarch and 1 tablespoon cold water; stir into tomato sauce mixture.
Pour over cabbage rolls.
Cover and microwave on high 7 minutes; turn casserole 1/4 turn.
Microwave until meat is done, 8 to 9 minutes.
Let stand 1 minute.
Remove cabbage rolls to platter.
Stir sauce in casserole with fork; pour over cabbage rolls.