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Instructions |
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Prepare rice per directions and set aside. Meanwhile, bring another pot of water to a boil.
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Pan-fry and scramble sausage and onions until sausage is browned. Stir in rice and 1/2 can of the tomato sauce.
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Using metal tongs, gently place cabbage leaves in boiling water (one at a time) and par-boil each for a couple minutes or until tender enough to roll.
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Preheat oven to 350. Place meat mixture in the middle of the leaves, fold leaves over and secure with toothpicks. Place stuffed leaves in lg. glass casserole. Top with remaining sauce and mozzarella. Bake uncovered 25-30 minutes or until bubbly.
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| Serving
Suggestions |
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Serve with bread and butter.
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Originally Submitted
1/21/2012
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 STUFFED CABBAGE Recipe "Pin It")
