Stuffed Cabbage Rolls

12 cabbage leaves
1 lb ground beef
1 cup cooked rice
1 (15 ounce) can tomato sauce, divided
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon water
Cover cabbage leaves with boiling water.
Let stand until leaves are limp.
Drain.
Mix beef, rice, 1/2 CUP tomato sauce, garlic salt, pepper, onions and green pepper.
Put 1/3 cup in each leaf; roll, tucking in the sides.
Place, seam side down in baking dish.
Mix remaining tomato sauce with the sugar, pour over rolls.
Cover and bake at 350* for 45 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.
Serve with cabbage rolls