Name: Cabbage Rolls #2
Ingredients: 1 lg Head cabbage; 1 lb Lean ground beef; 1/2 lb Pork sausage; 1/4 cn Canned milk; 2 Eggs; well beaten; 1 c Cooked rice; 1 ds Sage; 1 ts Salt; 1 ts Pepper; 1 lg Onion; chopped fine; 2 Sticks celery; chopped fine; 1/2 lg Bell pepper; chopped fine; 2 Garlic toes; chopped fine; 1 tb Parsley; chopped fine; 2 cn Stewed tomatoes; 2 c Water

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Dutch	Meat	8	Servings

INGREDIENTS

1	lg	Head cabbage
1	lb	Lean ground beef
1/2	lb	Pork sausage
1/4	cn	Canned milk
2		Eggs; well beaten
1	c	Cooked rice
1	ds	Sage
1	ts	Salt
1	ts	Pepper
1	lg	Onion; chopped fine
2		Sticks celery; chopped fine
1/2	lg	Bell pepper; chopped fine
2		Garlic toes; chopped fine
1	tb	Parsley; chopped fine
2	cn	Stewed tomatoes
2	c	Water

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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