Cabbage rolls #2

Ingredients

Quantity		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

Directions

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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