12  cabbage leaves
    1  pound ground beef     (ground turkey or buffalo for low fat recipe)
1/2  cup uncooked instant rice
    1  can (15 oz) tomato sauce
    1  teaspoon salt
1/8  teaspoon pepper
1/8  teaspoon garlic salt
    1  medium onion, chopped (about 1/2 cup)
    1  can (4oz) mushroom stems and pieces, undrained
    1  teaspoon sugar
1/2  teaspoon lemon juice
  10  ginger snaps crushed

1.  Cover cabbage leaves with boiling water.  Cover and let stand until leaves are limp,  about 10 minutes.  Remove leaves; drain.
2.  Mix ground beef, rice, 1/2 cup of the tomato sauce, the salt, pepper, garlic salt, onion and mushrooms.  Place about 1/3 cup beef mixture at stem end of each leaf.  Roll leaf around beef mixture, tucking in sides.
3.  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.   Sprinkle top with crushed ginger snaps.  Cover and bake in 350F oven until beef is done, about 45 minutes.
NOTE:  To separate leaves from cabbage head easily, remove core and cover cabbage with cold water.  Let stand about 10 minutes; remove leaves.

Low Fat:  Use ground turkey in place of ground beef