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1
Place the chopped onion and sausage in a large skillet over medium heat and brown them together.
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2
Once they are browned, drain off most of the fat.
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3
Add the undrained tomatoes, water, uncooked rice, oregano, 1/8 teaspoon salt and 1/4 teaspoon pepper.
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4
Bring to a boil, stirring gently, then reduce heat and simmer 30 minutes or until rice is cooked.
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5
Combine the tomato sauce, sugar, thyme and 1/8 teaspoon salt to make the sauce.
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6
Put a large pot of water on the stove to boil.
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7
Take your cabbage leaves, and a knife, and trim the veins from the backs of each leaf of cabbage.
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8
This makes the leaves easier to roll.
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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.
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10
Set aside to cool.
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11
When the meat mixture is finished, add 1/3 cup Swiss cheese and stir until cheese is melted.
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12
Remove from heat.
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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.
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14
Spread 1/2 of the sauce in the bottom of a 2-quart glass dish, and place the rolls on top.
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15
Spoon the remaining sauce mixture on top of the cabbage rolls, and sprinkle the remaining 1/3 cup Swiss cheese over this.
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16
Cover with foil and bake at 350F for 35-40 minutes.
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17
Let stand about 5 minutes before serving.
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18
Really good!
