Our family knows it's Autumn when this dish hits the table. Even cabbage-avoiders can't resist these savory meal-filled cabbage rolls.
Another home-cooking favorite from my grandmother, Mim.
Separate cabbage into leaves; stack loosely in large skillet and add 1 " water. Cover and steam cabbage leaves until soft. Cool. Combine ground beef, nutmeg, rice, water and eggs. Place 1/4 cup meat mixture in the center of each leaf; roll up and place seam side down in baking pan.
To make sauce, mash canned tomatoes and mix with tomato sauce. Add brown sugar, lemon juice, salt and pepper. Pour over cabbage rolls.
To freeze: cover pan with aluminum foil. Freeze; place casserole inside freezer bag.
To prepare: thaw casserole completely before cooking.
Bake covered dish in 400-degree oven for 1 hour; remove cover and bake 15 minutes more.