STUFFED CABBAGE ROLLS

One of my favorite things, and I really like the use of both beef and pork in this particular recipe. Hope you like it....

1 medium cabbage, 2 1/2 lbs.
1 lb. ground chuck
1/2 lb. ground pork sausage
1 cup uncooked long-grain rice
1 medium onion, chopped
1 large egg, lightly beaten
1 clove garlic, minced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
2 cups tomato sauce

Remove 12 large cabbage leaves; cook them in boiling water 5 to 8 minutes, until just tender. Drain and set aside. Shred remaining cabbage and set aside.

Combine ground chuck through paprika. Spoon 1/3 cup mixture in center of each cabbage leaf. Fold left and right sides of large leaf over; roll up, beginning at bottom. Repeat procedure with remaining cabbage leaves.

Arrange half of shredded cabbage in bottom of a Dutch oven. Top with cabbage rolls, seam side down. Place remaining shredded cabbage over rolls. Pour tomato sauce over top. Cover, reduce heat, and simmer 1 1/2 hours.
Yield: 6 servings

“"The time has come," the walrus said, "to talk of many things: Of shoes and ships - and sealing wax - of cabbages and kings”~Lewis Carroll quotes (English Logician, Mathematician, Photographer and Novelist, especially remembered for Alice's Adventures in Wonderland. 1832-1898)