Ham Stuffed Cabbage Rolls

• 2 c. ground ham
• 1/2 c. onions, minced
• 1 large clove garlic, pureed
• 1 1/2 c. Italian bread crumbs
• 1/2 c. grated cheese (Swiss, Cheddar, Mozzarella or a mix)
• 2 whole eggs
• salt and pepper to taste
• sage and thyme to taste
• 1 large head cabbage
• 1 c. sliced onions
• 2 Tbsp. butter
• 1 (28 oz.) can Italian style tomatoes
• 2 bay leaves

1. Stir the first 8 ingredients together in a bowl. Drop head of cabbage into a large pot of boiling water and start nudging off the leaves as they loosen. Divide the filling into 12 portions; roll into sausage shape and put into cabbage leaf. Saute the 1 cup sliced onions with the butter; cook until onions are translucent. In large frypan, arrange cabbage rolls in a single layer; add Italian tomatoes with juice, salt and pepper to taste. Bury the bay leaves in pan. Cover and simmer slowly, basting occasionally, for 30 minutes or until cabbage is tender.

ground ham, onions, clove garlic, italian bread crumbs, grated cheese, eggs, salt, sage, head cabbage, onions, butter, italian style tomatoes, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129418 (may not work)