Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Cabbage, green |
| 1 tablespoon | Butter |
| ¼ cup | Onion; minced |
| 1 \N | Egg |
| ¼ pounds | Pork sausage, bulk |
| 1 cup | Lamb, cooked; chopped |
| 1 cup | Rice, cooked |
| 1 \N | Garlic clove; minced |
| 2 tablespoons | Fresh bread crumbs |
| ½ teaspoon | Salt |
| 1 dash | Pepper |
| 1 \N | Carrot; sliced |
| 1 \N | Onion; thinly sliced |
| 2 slices | Bacon |
| 16 ounces | Canned tomatoes |
In a large saucepan, simmer the whole cabbage in boiling salted water to cover for five minutes. Shock the cabbage with cold water to refresh, then drain well.
Preheat the oven to 400 F.
In a small skillet over medium heat, cook the minced onion in the butter until tender. In a medium bowl, beat the egg, then add the sausage, lamb, rice, cooked onion, garlic, crumbs, salt and pepper.
Mix thoroughly. Set aside.
In a deep three-quart casserole, arrange the carrot and onion slices in a single layer. Place two 20" lengths of string criss-cross on top of the vegetables. Set the cabbage, stem end down, on top of the string. With a knife, cut out a three-inch round core from the center of the cabbage, to about two inches from bottom. Fill the cavity with the stuffing. Lay the bacon slices across the top of the cabbage. With string, tie the cabbage together firmly, pulling the leaves up over the stuffing. Pour the tomatoes around the cabbage.
Cover and bake 1-½ hours. Remove the string, and cut in wedges to serve.