Classic Cabbage Rolls

• 1 head cabbage (cored)
• 1 medium onion (chopped)
• 1 tablespoon butter
• 2 (14 1/2 ounce) cans Italian stewed tomatoes
• 2 cloves garlic (pressed)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt (divided)
• 1 cup rice (cooked)
• 1/4 cup catsup
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 lb ground beef
• 1/4 lb Italian sausage
• 1/2 cup V8 vegetable juice

1. In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
2. Rinse in cold water; drain.
3. Remove 8 large outer leaves, set aside.
4. In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
5. Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
6. of the salt.
7. Simmer for approximately 15 minutes, stirring occasionally.
8. Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
9. Add beef and sausage; mix well.
10. Place about 1/2 cup meat mixture on each leaf; fold in sides.
11. Starting at an unfolded edge, roll up each leaf to completely enclose filling.
12. Place seam side down in a skillet.
13. Top with the sauce.
14. Cover and cook over medium-low heat for 1 hour.
15. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.

cabbage, onion, butter, italian stewed tomatoes, garlic, brown sugar, salt, rice, catsup, worcestershire sauce, pepper, ground beef, italian sausage, vegetable juice

Taken from www.food.com/recipe/classic-cabbage-rolls-20833 (may not work)