Pigs In The Blanket Aka Stuffed Cabbage

• 2 lbs lean ground beef
• 1 lb pork sausage
• 1 1/2 tablespoons garlic salt
• 1 tablespoon sweet paprika
• 1/2 teaspoon black pepper
• 2 cups white rice, cooked and cooled
• 1 large cabbage
• 2 (28 ounce) cans whole canned tomatoes, crushed with a fork
• 32 ounces chicken broth (organic or homemade is best)
• olive oil, to coat roasting pan
• salt and pepper

1. Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
2. Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
3. In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
4. Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.

lean ground beef, pork sausage, garlic salt, sweet paprika, black pepper, white rice, cabbage, tomatoes, chicken broth, olive oil, salt

Taken from www.food.com/recipe/pigs-in-the-blanket-aka-stuffed-cabbage-305204 (may not work)