|Whole cabbage leaves||8 (Fresh)|
|Water||1⁄2 Cup (8 tbs)|
|Ground chuck||1 Pound|
|Instant rice||1⁄2 Cup (8 tbs)|
|Onion||3 Tablespoon, finely chopped|
|Green pepper||3 Tablespoon, finely chopped|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Brown sugar||3 Tablespoon, firmly packed|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
In 3-quart casserole, place cabbage leaves and water.
Microwave at HIGH (10) 7 to 9 minutes until leaves are soft and pliable.
In medium size mixing bowl, combine ground chuck, rice, onion, green pepper, salt, pepper and nutmeg.
Divide into 8 portions and place one portion on each of the partially-cooked cabbage leaves.
Roll leaf around meat mixture.
Secure with a toothpick.
Place rolls, seam-side down in 3-quart casserole.
Combine tomato juice, tomato sauce, brown sugar, lemon juice, Worcestershire sauce and garlic salt.
Pour over cabbage rolls.
Convection Bake at 325°E for 40 to 45 minutes.
Baste rolls with sauce every 15 minutes.