Title: Cabbage Rolls #2
Categories: Meat
Yield: 8 Servings

1 lg Head cabbage
1 lb Lean ground beef
1/2 lb Pork sausage
1/4 cn Canned milk
2 Eggs; well beaten
1 c Cooked rice
1 ds Sage
1 ts Salt
1 ts Pepper
1 lg Onion; chopped fine
2 Sticks celery; chopped fine
1/2 lg Bell pepper; chopped
-fine
2 Garlic toes; chopped fine
1 tb Parsley; chopped fine
2 cn Stewed tomatoes
2 c Water

Remove leaves from cabbage one by one, taking care not to tear. Place in
boiling water for 5 minutes to soften. Drain and set aside. In a large
mixing bowl combine all ingredients except stewed tomatoes and water. Mix
thoroughly and shape into long meat balls (makes approximately 16). In
heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer.
Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one
at a time -- gently --into tomatoes. Simmer over low fire for 4 hours.

Note: Take care to boil very slowly or they will fall apart.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.