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1 head green cabbage
1 cup cooked Riceland Plump & Tender 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. (From our "America's Kitchen" cookbook)
Serves 10
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