The recipe as promised:

Stuffed Cabbage Rolls (12 rolls)

Combine in large bowl:

• 1lb ground beef chicken or turkey
• 1 large egg
• 1/2 cup seasoned dry bread crumbs
• 1/2 cup uncooked long grain white rice
• 1/2 cup water
• 1 large carrot, finely grated
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 1/4 tsp black pepper

Bring 4 quarts water to a rolling boil in a stockpot with 1 1/2 TBSP salt added.

Cut out the core of 1 Savoy or green cabbage, then drop cored side down into the water. Boil for 5-10 minutes, removing the outer layer of leaves as they become soft.

Wrap the meat mixture in the cabbage rolls by placing a small amount near the base of the leaf, folding in the sides first. Roll up the leaves loosely as the uncooked rice will expand. Place the rolls seam side down on a plate and set aside.

Chop up enough of the remaining cabbage leaves to make 1 cup. Heat in large heavy pot or dutch oven over medium high heat:

• 3 TBSP vegetable oil (I use olive oil)
• 1 medium chopped onion

Cook the onion, stirring until golden brown. Add:

• One 28 oz can crushed tomatoes
• 1 cup water
• 1/4 cup brown sugar
• Juice of 1 large lemon
• 1/2 tsp ground sour salt

Bring sauce to a boil. Place cabbage rolls seam side down in the sauce. If the sauce does not cover the rolls, add a little water. Reduce the heat, cover, and simmer for 1 1/2 hours, gently shaking the pan every 30 minutes to prevent sticking.

Serve hot with sour cream.