Bohemian Stuffed Cabbage Rolls

• 1 lb. ground chuck or hamburger
• 1 lb. ground breakfast sausage (Jimmy Dean or other brand)
• 1 large head cabbage
• 1 (14 oz.) can diced tomatoes
• 2 c. cooked rice
• 1 large raw egg
• 2 cloves crushed garlic
• 1 small onion, chopped
• 1 can tomato soup
• 1 c. bread crumbs
• 1/2 tsp. celery salt
• 1 tsp. seasoned salt
• 1/2 tsp. pepper
• 1/2 c. water
• 1/4 c. Worcestershire sauce

1. Cut the core out of the head of cabbage and put it in a medium pan with 2 cups of salted water.
2. Cover and boil for approximately 15 to 20 minutes.
3. Drain.
4. Run cold water over cabbage.
5. Carefully peel off the cabbage leaves and set on paper towels.
6. In a 1-quart bowl, blend together the can of diced tomatoes, tomato soup and water; set aside.
7. Mix all the other ingredients together by hand and put a handful of this mixture at bottom of cabbage leaf and roll up, while folding in the sides. Place these in a large baking pan/dish or crockpot and pour tomato mixture over the top.
8. Makes approximately 12 to 15 cabbage rolls. Put excess cabbage on top.

ground chuck, ground breakfast sausage, head cabbage, tomatoes, rice, egg, garlic, onion, tomato soup, bread crumbs, celery salt, salt, pepper, water, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24483 (may not work)