CLASSIC CABBAGE ROLLS

Steps:

• 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.