12 large cabbage leaves (see below)
1 1/2 pound ground beef, browned and drained
1 cup cooked rice, cooled
1 egg, beaten
2 tsp oregano
2 tsp garlic salt
2 cloves garlic
1 small onion, shopped fine
1 tsp basil
1 tsp black pepper
1-29 oz can tomatoe sauce
1/4 C vinegar
1/2 C brown sugar
Salt & pepper to taste
Sour Cream for serving
For cabbage, place whole cabbage in pot of boiling water. Simmer until parboiled-5-7 minutes. Remove from water and let cool. Carefully remove from head until you have 12 large whole cabbage leaves.
Mix together meat, rice, onion, egg, oregano, salt, pepper and basil, forming gooey mixture.
Place 1/12 of this mixture into cabbage leaf and roll like an egg-roll. Repeat another 11 times. Place each roll in greased 13x9 pan.
Mix tomatoe sauce, vinegar, brown sugar, salt & pepper in bowl or pan, pour over cabbage rolls.
Cover baking dish with foil and bake 90 minutes, 375 degrees until meat is done. Top each serving with sour cream .