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Cabbage Rolls

 

1 medium head cabbage, cored

1 large onion, chopped and divided

1 tablespoon butter

2 (14.8-ounces) cans Italian-style stewed tomatoes

4 garlic cloves, finely minced

2 tablespoons packed brown sugar

1 1/2 teaspoon salt, divided

1 cup cooked rice

1/4 cup ketchup

2 tablespoons Worcestershire sauce

Freshly ground pepper to taste

1 pound lean ground beef

1/4 pound bulk Italian sausage

1. In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
2. In a saucepan, cook 2/3 of the onion in butter until softened. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
3. In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides and then roll up leaf to completely enclose filling. Place seam-side down in a large skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low and simmer for additional 20 minutes, adding a little water if needed.

Serves 4.