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Stuffed Cabbage Rolls

1 large head cabbage, cored
1 Tbsp. butter
2 medium onions, chopped
3/4 lb lean ground beef
1/4 lb ground pork sausage
1 cup cooked white or brown rice
1/2 tsp. allspice
28 oz can tomatoes
8 oz can tomato sauce
6 oz can tomato paste
1 tsp. salt
1/2 tsp. garlic salt
1 tsp. thyme
Sour cream

Preheat oven to 350. In a large pot, steam the cabbage for 10
minutes or until the leaves are softened enough to peel away. Cool
and separate leaves, gently shake off moisture, and set aside. Melt
butter in a skillet and saute onions until they are golden. Remove
half the onions to a bowl containing the ground beef and pork
sausage. Mix in the rice and allspice gently with your hands. To
the remaining onions in the skillet, add the tomatoes and juice,
tomato sauce, tomato paste, salt and seasonings. Simmer for 15
minutes. Place a small amount of meat mixture on each cabbage leaf.
Fold leaf over to enclose meat and staring at the stem end, roll
up. Place rolls, seam side down in a buttered baking dish. Cover
with tomato mixture and bake, uncovered for 1 hour. Serve with sour


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