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1
Bring a pot of water to a boil.
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2
Remove the core from the cabbage.
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3
Soak the cored cabbage in a (clean) sink or bowl full of cold water so that you can easily separate the leaves.
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4
Drain the water and separate the leaves.
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5
Then cover the leaves in the boiling water.
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6
Let them stand about 10 minutes, or until they go limp.
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7
Drain.
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8
Heat oven to 350 F. In a large bowl combine the un-cooked beef with cooked rice, 1/2 cup of tomato sauce, salt, pepper, onion, garlic and mushrooms.
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9
Stir in dry onion soup mix.
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10
Divide beef and rice mixture between the cabbage leaves placing a decent sized amount down the center of each leaf.
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11
Fold in the ends and roll up each leaf and place each seam side down in an un-greased, square baking dish (8x8 or similar).
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12
In a small bowl mix remaining tomato sauce with sugar and lemon juice, pour it over the cabbage rolls.
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13
Cover dish with a sheet of foil and bake until meat is no longer pink, about 45 minutes.
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14
Remove dish from oven.
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15
Remove cabbage leaves to a platter and pour the liquid from the baking dish into a saucepan.
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16
Mix cornstarch into cold water and stir it into the liquid.
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17
Heat to boiling, stirring constantly for about a minute, or until thickened nicely.
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18
Drizzle over the platter of cabbage rolls.
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19
Serve piping hot for best results.
