one large head of green cabbage
1 lb. ground beef
1 lb. pork sausage
1 medium onion, chopped
1 T. minced garlic or 2 cloves minced
salt & pepper to taste
1 cup celery, chopped
1 ~ 14 oz. can Italian style stewed tomatoes 
½ cup mushrooms, sliced
pinch of thyme
2 cups cooked white rice
2 T. flour
1 ~ 14 oz. can tomato sauce 
Wash cabbage and cut out the core of the cabbage. Use a large pot that will hold the whole head of cabbage, add 2 cups water and bring it to a boil. Add the cabbage bottom side down, cover pot and boil for 15 minutes. Remove from heat and set aside covered.
 In a large skillet, cook ground beef, sausage, until meat is done, drain off any fat. Add onion, garlic, salt & pepper, celery, stewed tomato, mushrooms, and thyme. Lower heat and simmer for 20 minutes, add the rice, simmer for 10 minutes longer, adding a little water if needed. Stir in the flour, remove from heat and set aside.
Mean while take the cabbage out of the pot, and peel off 7 or 8 whole cabbage leafs. { If you can't peel enough leafs off, put the cabbage back into the pot and boil 10 minutes longer }. Remove thick vein from cabbage leaves for easier rolling. Place about ¼  cup of the meat mixture in the middle of each leaf; fold in the sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down filling a 9x13 baking dish with your cabbage rolls. Cover with the tomato sauce. Pre heat oven to 350° and bake 45 minutes or until hot & bubbly. Serves 6 
Serve the left over cooked cabbage with cooked carrots, butter, salt & pepper.