• 12 cabbage leaves
• ½ cup chopped onion
• 2 tsp salt
• 1 tsp pepper
• ½ cup milk
• 1 lb (about 500 g) ground beef
• ¾ cup cooked rice
• 1 egg

Sauce

• 1 can tomato paste
• 1 can chopped tomatoes
• ½ cup water
• 2 Tbsp vinegar
• 3 Tbsp sugar
• 2 Tbsp cornstarch mixed with ½ cup cold water

1. Preheat oven to 350°F (175°C).
2. Put cabbage into pot of boiling water, cover, let sit for three minutes, then drain.
3. Combine ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve portions.
4. Place 1 meat portion on each cabbage leaf.
5. Roll leaf around filling and fasten with toothpick.
6. Place the rolls in a baking dish.
7. Combine tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls.
8. Cover baking dish, and bake at 350°F (175C) for 40 minutes.
9. Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish
10. Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce.
11. Pour the completed sauce over the rolls on the serving dish.
12. Garnish as desired and serve.