Tasty Stuffed Cabbage

1. 1

   Place the chopped onion and sausage in a large skillet over medium heat and brown them together.

2. 2

   Once they are browned, drain off most of the fat.

3. 3

   Add the undrained tomatoes, water, uncooked rice, oregano, 1/8 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Bring to a boil, stirring gently, then reduce heat and simmer 30 minutes or until rice is cooked.

5. 5

   Combine the tomato sauce, sugar, thyme and 1/8 teaspoon salt to make the sauce.

6. 6

   Put a large pot of water on the stove to boil.

7. 7

   Take your cabbage leaves, and a knife, and trim the veins from the backs of each leaf of cabbage.

8. 8

   This makes the leaves easier to roll.

9. 9

   When the water is boiling, immerse the leaves, 3 or 4 at a time, and boil for just 2 or 3 minutes, or until limp.

10. 10

    Set aside to cool.

11. 11

    When the meat mixture is finished, add 1/3 cup Swiss cheese and stir until cheese is melted.

12. 12

    Remove from heat.

13. 13

    Place about 1/3 cup of the meat mixture on each cabbage leaf, and fold in the sides of the leaf, then roll up.

14. 14

    Spread 1/2 of the sauce in the bottom of a 2-quart glass dish, and place the rolls on top.

15. 15

    Spoon the remaining sauce mixture on top of the cabbage rolls, and sprinkle the remaining 1/3 cup Swiss cheese over this.

16. 16

    Cover with foil and bake at 350F for 35-40 minutes.

17. 17

    Let stand about 5 minutes before serving.

18. 18

    Really good!

* Per serving · 4 servings · Values may vary.