1 lg Cabbage

15 oz Can tomato sauce, divided

1 lb Ground beef

4 oz Can of mushrooms, undrained

1/2 c Uncooked instant rice

1/2 c Chopped onion

1/4 t Salt

1/8 t Pepper

1/8 t Garlic powder

1 t Sugar

1/2 t Lemon juice

1 T Cornstarch

1 T Water

Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan. Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls. From: "The Austin American Statesman" typed by jessann :)