ITALIAN CABBAGE ROLLS

2-l/2 cups spaghetti sauce
2 tbsps. brown sugar
l2 large cabbage leaves
l cup water
l-l/2 lbs. lean ground beef
l-l/2 cups cold cooked white rice
l med. onion, finely chopped
2 tbsps. chopped parsley
l tsp. dreid thyme
l/2 tsp. salt
In small saucepan mix spaghetti sauce with brown sugar. Bring to a boil. Remove from heat and pour into 9xl3 pan. Reserve. Place water and cabbage leaves in large kettle. Boil 2 mins. (maybe less) just long enough to make th leaves JUST pliable. Drain. Cut out thick part of stem from each leaf. In a bowl mix beef, rice, onion, parsley, thyme and salt. Divide meat mixture into l2 portions. Place l portion in center of each leaf. Fold in edges and roll up from tem end. Place rolls in pan of spaghetti sauce mixture. Cover with foil and bake at 350 for 30 mins. Rearrange rolls, base with sauce, cover and bake 30 mins. more. Allow rolls to stand 5 mins. before serving.
Serves 6 Prodigy