Italian-Style Cabbage Rolls

• 1/2 lb. bulk sausage
• 1/2 tsp. salt
• 1/4 tsp. sugar
• 2 Tbsp. chopped celery
• 1 large can whole tomatoes
• 6 medium cabbage leaves
• 1/4 tsp. crushed oregano
• 1 Tbsp. margarine
• 1/2 c. precooked rice
• 2 Tbsp. green pepper

1. Lightly brown, stir and crumble sausage in skillet; drain drippings, leaving 2 tablespoons.
2. Saute green
3. pepper and celery with sausage 4 minutes.
4. Remove from heat.
5. Drain juice from tomatoes into sausage.
6. Add rice and salt.
7. Place cabbage leaves in boiling water 5 minutes; drain.
8. Spoon about 3 tablespoons of meat mixture in center of each leaf.
9. Package envelope-fashion. Spread drained tomatoes over cabbage and sprinkle with a little salt, sugar and oregano.
10. Dot with butter or margarine.
11. Bake, uncovered, at 350u0b0 for 50 minutes.

bulk sausage, salt, sugar, celery, tomatoes, cabbage, oregano, margarine, rice, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568751 (may not work)