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, 8×8x2 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