Cabbage Rolls with Steel Cut Oats

I really like the steel cut oats in this recipe, in place of the usual rice. However, my husband doesn't like oatmel in any way, shape, or form, so I have to sneak it in there on him. Being steel cut, it hides the shape. Oh the games we girls have to play.

1-1/2  lbs  ground beef or turkey
3/4  cup  finely chopped onion
1/2  cup  steel-cut oatmeal
1  egg
1/2  tsp  dry mustard
1/4  tsp  black pepper
2  (8 oz)  cans  tomato sauce
8  large  cabbage leaves
3  Tbs  flour
1  Tbs  molasses
1-1/2  tsp  fresh lemon juice
1  (8 oz)  can  diced tomatoes

Combine the first six ingredients, and one can tomato sauce. Mix well and divide into 8 portions.

Cut out the stiff back ridge from the cabbage leaves. Dip 2 leaves at a time into a pot of boiling water. Cook until just limp. Drain ad chill in cold water.

Drain one cabbage leaf at a time; dry and place a portion of the meat mixture on one end of the leaf. Roll up, folding the sides over the meat mixture. Fasten securely with a toothpick.

Arrange the rolls in a shallow baking pan. Combine the remaining  can of tomato sauce with flour, molasses, and lemon juice. Add tomatoes, juice and all. Pour over cabbage rolls.

Cover and bake @350 degrees, for 1 hour and 15 minutes. Uncover; spoon sauce over rolls. Bake uncovered until meat is tender and sauce thickens slightly, about 10 minutes. Baste with the sauce twice during this time.