Stuffed Cabbage Rolls

• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 1 small onion, grated
• 1 slice whole wheat bread, torn into pieces
• 1 egg
• 1/4 c. minced celery leaves
• 1/4 tsp. rubbed sage
• 1/4 tsp. pepper
• 2 Tbsp. salad oil
• 1 medium sized red pepper
• 8 large Savoy cabbage
• 1 (14 1/2 to 16 oz.) can tomatoes
• 1/2 tsp. caraway seed
• 1/2 tsp. paprika
• 1/2 tsp. sugar

1. In medium bowl, mix first 9 ingredients, 1 tablespoon water and 1/2 teaspoon salt.
2. On waxed paper with hands, roll half of meat mixture into a 12-inch long roll.
3. Repeat with other half. Cut each into 4 pieces.
4. In 12-inch skillet, over medium-high heat, in hot salad oil, cook meat rolls until browned on all sides.
5. Remove.

ground veal, ground pork, onion, whole wheat bread, egg, celery, sage, pepper, salad oil, red pepper, savoy cabbage, tomatoes, caraway seed, paprika, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522541 (may not work)