Cabbage Rolls

• 8 large white cabbage leaves, center veins removed, keeping leaves in one piece,
• blanched in salted water for 30 seconds and lay out to cool
• 1/4 pound ground pork
• 1/2 pound ground beef
• 1/3 cup chopped onion
• 1 cup canned tomatoes with juice
• 1/3 cup long grain rice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh oregano
• 1/2 cup water
• Salt and pepper
• 1/2 cup grated white cheddar cheese
• 2 cups canned smooth tomato sauce
• 1 teaspoon sugar
• 1 tablespoon chopped fresh oregano

1. Tomato sauce: Combine ingredients, bring to a boil, and set aside.Preheat oven to 375 degrees.
2. In a large skillet cook the pork, beef, and onions until the meat is brown and the onion tender.
3. Stir in the tomatoes (juice and all), uncooked rice, Worcestershire sauce, oregano, 1/2 cup water, salt and pepper.
4. Bring to a boil, reduce the heat, cover and simmer for 12 minutes.
5. Add the cheese.
6. Place 1/3 cup of filling onto each cabbage leaf.
7. Fold in the sides, starting at an unfolded edge, roll up the leaf.
8. Pour 1/2 of the tomato sauce in the bottom of the baking dish.
9. Place the 8 rolls on top of the sauce.
10. Top with the remaining sauce.
11. Bake covered for 25 to 30 minutes.

white cabbage, blanched, ground pork, ground beef, onion, tomatoes, long grain rice, worcestershire sauce, fresh oregano, water, salt, grated white cheddar cheese, tomato sauce, sugar, fresh oregano

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cabbage-rolls-recipe.html (may not work)