•  1 head cabbage
• 2 lbs ground chuck
• 1 lb ground sweet sausage
• 2 cups rice
• dash garlic powder
• dash onion powder
• 2 qt. prepared diced, seasoned  tomatoes

Freeze cabbage for 2 days, let thaw on the day you are making cabbages rolls. Removed leaves from thawed cabbage and strip center vein with paring knife.

Mix ground chuck, sweet sausage, rice and seasonings until well mixed. Form into small balls and roll inside cabbage leaves. You can make these large or small according to your taste. Place in roasting pan, cover with seasoned, diced tomatoes.

Cook in 350° oven for 1 hour or until cabbages are done.

Freezing the cabbage is a lot easier than working with boiling water.  The leaves wilt as the head of cabbage thaws.  So many times I have had scalded fingers from working with the cabbage in the boiling pot.  If you prefer, you can still precook the cabbage so that the leaves are soft before you fill them.

Some cooks prefer to cook these on the stove top and again that is entirely up to your preference.  Once you have the cabbages filled and covered with your tomatoes, you cook them on a medium flame for about a half hour and then turn the flame to low and let the pigs in a blanket simmer until ready to serve.

• Ground Beef and Cabbage Stew
• Linguini with Creamy Tomato Sauce and Sausage