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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.

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.	The Lighter  Side;  Substitute; Ground turkey,  Ground turkey sausage, wild rice

Thanks to my good friend Vicky
For The Great Recipe

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April 18, 2008