Source of Recipe
Master Chef Don Easley
List of Ingredients
1 head green cabbage
1 cup cooked Medium Grain Rice
1 lb. lean pork sausage
1/2 lb. ground beef
1/2 cup diced onions
1 tsp. Italian herb seasoning
1 tsp. oregano
1 tsp. garlic powder
1 tsp. ground pepper
1 tsp. salt
2 cans (16 oz. each) whole tomatoes
In large Dutch oven, bring 4 quarts of water to a boil. Core cabbage and submerge in boiling water; boil 10 minutes and drain.
When cool enough to handle, separate leaves. In bowl, combine rice, sausage, ground beef, onions and 1/2 tsp. of each seasoning.
Drain one can of tomatoes, reserving liquid.
Chop tomatoes and add to rice mixture.
Divide mixture and place on 10-12 cabbage leaves.
Fold in ends and roll up.
Place cabbage rolls in greased glass baking dish. In bowl, combine other can of tomatoes, reserved tomato liquid and 1/2 tsp. of each seasoning.
Cut up tomatoes. Pour over cabbage rolls.
Cover tightly with foil. Bake at 375F for 1 hour.