Cabbage rolls #2

Yield: 8 Servings

Measure Ingredient
1 large Head cabbage
1 pounds Lean ground beef
½ pounds Pork sausage
¼ can Canned milk
2 Eggs; well beaten
1 cup Cooked rice
1 dash Sage
1 teaspoon Salt
1 teaspoon Pepper
1 large Onion; chopped fine
2 Sticks celery; chopped fine
½ large Bell pepper; chopped fine
2 Garlic toes; chopped fine
1 tablespoon Parsley; chopped fine
2 cans Stewed tomatoes
2 cups 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 <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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