Stuffed Cabbage Leaves

• 1 large head cabbage (about 1 lb.)
• 1 1/2 Tbsp. butter or margarine
• 1/4 c. finely diced green pepper
• 1/4 c. chopped celery
• 1/4 c. minced onion
• 1 1/2 c. cooked, seasoned rice
• 1 c. bulk pork sausage
• 1/2 tsp. salt
• 1/2 tsp. thyme
• 1 c. tomato juice
• 2 1/2 c. water
• 1 small whole onion

1. Remove heart from cabbage.
2. Cover with boiling water; let stand until cabbage is wilted.
3. Separate leaves, being careful not to break.
4. Drain; dry on paper toweling.
5. Melt butter in a heavy skillet; saute pepper, onion and celery 2 minutes.
6. Add cooked rice and sausage to vegetables.
7. Mix well; season.
8. Put about 1/4 cup mixture on each cabbage leaf.
9. Roll with filling inside; fasten edges with toothpicks.
10. Place in a greased baking dish. Add tomato juice, water and whole onion.

head cabbage, butter, green pepper, celery, onion, rice, pork sausage, salt, thyme, tomato juice, water, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866662 (may not work)