8 large green cabbage leaves 8
1 lb lean ground beef 450 g
3/4 cup wheat germ 375 mL
1/2 cup finely chopped onion 125 mL
1 tsp salt 5 mL
1/8 tsp freshly ground black pepper 0.5 mL
1 medium clove garlic, minced 1
1/2 tsp oregano leaves, crushed 2 mL
1/4 tsp basil leaves, crushed 1 mL
2 eggs 2
2 cups tomato sauce 500 mL
1/2 cup water 125 mL
2 tbsp dark brown sugar 30 mL
2 tbsp vinegar 30 mL

Drop cabbage leaves into boiling, salted water in large saucepan. Return to boiling. Boil gently for 4 to 5 minutes. Drain.

In medium bowl, mix ground beef, wheat germ, onion, salt, pepper, garlic, oregano, basil and eggs. Blend thoroughly with hands.

Preheat oven to 375F/190C. Divide beef mixture evenly onto cabbage leaves. Fold sides of leaf over mixture and roll leaf around filling. Place rolls, seamside down, in baking dish.

Blend tomato sauce, water, brown sugar, and vinegar. Pour over rolls. Cover with foil.

Bake for 40 to 45 minutes, spooning sauce over rolls once or twice while baking.