1 medium cabbage
1 lb. lean ground beef
1/2 cup uncooked instant rice
1 can (750 ml) tomato sauce (for more flavour you can use canned spaghetti sauce)
1 tsp. seasoning salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 onion, finely chopped
1 can mushroom stems and pieces (not drained)
Cut the core out of the cabbage. Place in a casserole dish half full with water. Put dish with cabbage into a microwave oven and cook for 10 minutes. This will steam the leaves. Use oven mitts to take the cabbage out of the microwave. Carefully peel off as many leaves as you can - use a knife to cut the middle if it becomes stuck. Repeat until you have as many good size leaves as possible. The leftover cabbage can be shredded for a salad or casserole.

In a bowl combine ground beef, rice, 3/4 cup tomato sauce or spaghetti sauce, seasoning salt, garlic powder, pepper, diced onions and mushrooms with juice. Mix together. Place 1/3 cup of the mixture on one end of a cabbage leaf and roll while tucking in the sides. Place cabbage roll, seam side down, in a baking dish. Repeat until you have used up all the cabbage leaves.

Mix remaining tomato sauce or spaghetti sauce with 1/2 cup water and pour over prepared cabbage rolls. Cover and bake in a 375F oven for at least one hour or until beef is cooked.

Serve with potatoes or rice and carrots.