CABBAGE ROLLS

SAUCE

• 1 tablespoon olive oil
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 can (15 ounce) tomato sauce
• 1 can (14.5 ounce) petite diced tomatoes
• 1 tablespoon cider vinegar
• 1 1/2 tablespoons brown sugar
• salt and pepper to taste

CABBAGE ROLLS

• 1 large head green cabbage
• 1/2 pound ground pork sausage
• 1/2 pound ground beef
• 1/2 medium onion finely chopped
• 2 cloves garlic minced
• 1 egg
• 3/4 cup Minute Rice (or long-grain parboiled white rice)
• 1 tablespoon dried parsley
• 1/2 teaspoon paprika

1. Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to a colander to drain and cool.  Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.
2. In a large skillet, heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes, stirring several times.  Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly.  Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste.  Simmer for 10 minutes.
3. Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish.  In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika.  Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place the rolls on the tomato sauce in a single layer in the casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.
4. Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes

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