CLASSIC CABBAGE ROLLS

**I tried this recipe last night, and while I've made cabbage rolls in the past, I REALLY liked this recipe. It calls for a 1/4 lb. of Italian sausage, which I almost left out thinking it wouldn't make much of a difference, but it really did, it gave a great flavor. I was also surprised at what a difference the 2 TBSP of brown sugar made. In the recipe you only use 8 of the outer cabbage leaves, so I shredded the remaining cabbage and sauteed it to serve as side.**

Classic Cabbage Rolls
posted by Sandee
serves 8

1 head cabbage, cored
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans Italian stewed tomatoes
3 cloves garlic, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound ground beef
1/4 pound bulk Italian sausage
1/2 cup V-8 juice, optional

Cook cabbage in boiling water for 10 minutes; drain and rinse in cold water; drain again. Remove 8 large outer leaves and set aside. Saute 1 cup onion in butter; add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer 15 minutes. Combine rice, ketchup, Worcestershire sauce, pepper, beef and sausage along with remaining salt and onion in a bowl. Place 1/2 cup of meat mixture on each cabbage leaf and roll up. Place seam side down in skillet; top with sauce. Cover and cook on medium-low heat for 1 hour. Add V-8 juice and reduce to low heat. Cook 20 minutes more.

Variation: To save on time and effort, brown the meat and onions first, add shredded cabbage and sauté for 2 minutes more. Add remaining ingredients. Cover and simmer for 20-30 minutes. Uncover and continue simmering until reduced to desired consistency.