Give your family something new and fun for dinner with these savory and saucy Stuffed Cabbage Rolls.
Preheat oven to 375ºF. Coat a shallow, 3-quart baking dish with nonstick spray or softened butter. Set aside.
Prepare rice according to package directions.
Meanwhile, remove 12 large outer leaves from the cabbage. Trim off the thick part at the base of each leaf. Bring a large pot of water to a boil. Add leaves and 1 teaspoon of salt to boiling water. Cook leaves, a few at a time, for 2-3 minutes, until bright green and pliable. Reserve.
Combine rice, 1 teaspoon salt, ground beef, onions, eggs, garlic and 1/4 teaspoon pepper in a large bowl. Mix well.
Lay cabbage leaves on a work surface. Place a mound of meat mixture (about 1/2 cup) in the hollow of each cabbage leaf.
Fold the sides of each leaf over the stuffing, then roll up from the thick end of the leaf to make a tight, neat roll. Arrange cabbage rolls, seam-side down, in a single layer in prepared baking dish.
Combine chopped tomatoes, tomato sauce, lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper in a medium saucepan over medium heat. Bring to a boil, stirring frequently. Pour sauce over cabbage rolls. Sprinkle with sugar, if using.
Cover baking dish and bake rolls for 50 minutes. Uncover and cook for an additional 10 minutes. To serve, transfer rolls to a warm serving platter and cover with sauce.