salt and pepper to taste
1. Core cabbage and place cored side up in a deep saucepan. Cover with boiling water; let stand 5 minutes to soften and loosen leaves; drain. Remove 18 leaves and reserve. Place remaining cabbage on cutting board and shred or slice up. Place the shredded cabbage in the bottom of a buttered or sprayed baking pan. Sprinkle lightly with ground clove; set pan aside.

2. In a large bowl combine the beef and pork, salt and pepper, egg, onion and garlic; mix until well combined. Place mixture into a large skillet and cook until mixture is cooked and scrambled and meat is no longer pink- it does not need to be fully cooked it will finish in the oven. Drain any grease.

3. Preheat oven to 350. Mix the cooked rice into the meat mixture. Stir well to blend. Place about 1/2 cup of mixture in the center of each cabbage leaf. Roll up, folding ends over, burrito style. Place each roll seam side down in baking pan on top of the shredded cabbage. Combine wine and beef broth and pour over cabbage rolls.

4. Combine tomato sauce, brown sugar and lemon juice; set aside. Cover pan with foil and bake for 40 minutes. Remove cover and pour tomato mixture over cabbage and bake for 20 minutes uncovered.

5. Serve with pan juices and drizzle of sour cream or thicken the pan juices with sour cream and pour the sauce over the cabbage rolls.

Notes

For extra flavor, add a splash of Worcestershire to beef while cooking.