Stuffed Cabbage - cooking recipe

Ingredients

1 large head green cabbage
1 Tbsp. salt, divided
1 c. chopped onions
1 clove garlic, crushed
1 lb. lean ground beef
2 c. cooked rice
2 eggs, beaten
1/4 tsp. ground black pepper
1 (8 oz.) can tomato sauce
1 (14 1/2 to 16 oz.) can tomatoes, chopped
juice of 1 lemon
2 Tsp. brown sugar (optional)

Preparation

Remove 12 large outer leaves from cabbage.
Trim off thick part of each leaf.
Add leaves and 1 teaspoon salt to boiling water.
Allow to stand 5 minutes so they become pliable.
Drain. Combine onions, garlic, ground meat, rice, eggs, pepper and 1 teaspoon salt.
Place mound of meat mixture (about 1/2 cup) in hollow of each leaf.
Fold the sides of leaf over stuffing; roll up from the thick end of leaf to make a neat roll.
Arrange cabbage rolls, seam-side down, in a single layer in lightly buttered shallow, 3-quart baking pan.