Ingredients:
1 head cabbage ( cored)
1 medium onions ( chopped)
1 tablespoon butter
2 (14 1/2 ounce) cans Italian stewed tomatoes
2 cloves garlic ( pressed)
2 tablespoons brown sugar
1 1/2 teaspoons salt ( divided)
1 cup rice ( cooked)
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 lb ground beef
1/4 lb Italian sausage
1/2 cup V8 vegetable juice
Directions:
In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
Rinse in cold water; drain.
Remove 8 large outer leaves, set aside.
In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
of the salt.
Simmer for approximately 15 minutes, stirring occasionally.
Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
Add beef and sausage; mix well.
Place about 1/2 cup meat mixture on each leaf; fold in sides.
Starting at an unfolded edge, roll up each leaf to completely enclose filling.
Place seam side down in a skillet.
Top with the sauce.
Cover and cook over medium-low heat for 1 hour.
Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.
Servings: 4
Time preparation: 30 min.
Time total: 150 min.