12 cabbage leaves*
1 lb. hamburger
½ cup uncooked instant rice
1 medium onion chopped
1 can (4 oz.) mushroom stems and pieces
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1 can (15 oz) tomato sauce
1 tsp. sugar
½ tsp. lemon juice
1 tbs. cornstarch
1 tbs. water

Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
Mix hamburger, rice, onion, mushrooms (with liquid), salt, pepper, garlic salt and ½ cup of the tomato sauce. Place about 1/3 cup hamburger mixture at stem end of each leaf. Roll leaf around hamburger mixture, tucking in sides.

Place cabbage rolls seam sides down in ungreased square baking dish, 8x8x2 inches. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and cook in 350° oven until hamburger is done, about 45 minutes.

Mix cornstarch and 1 tbs. water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce with cabbage rolls. Garnish with parsley if desired.

*To separate leaves from cabbage head, remove core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves.