1/2 pound ground pork sausage
1/2 pound ground beef chuck
1/3 cup finely chopped onion
2 teaspoons finely minced garlic
8 large cabbage leaves
1 cup cooked brown rice
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 eggs
2 cups tomato juice
1/4 cup brown sugar
In a large heavy skillet, brown the sausage, ground chuck, onion and garlic over medium heat. Drain. Stir in cooked rice, Worcestershire, mustard and eggs. Mix well. Cook cabbage leaves in boiling lightly salted water for about 5 minutes. Drain and set aside. Spoon about 1/3 cup of meat mixture onto each cabbage leaf. Fold in sides and roll up the leaf. Place, seam side down, in a lightly greased 9" X 13" baking dish. Whisk the tomato juice and brown sugar together and pour over cabbage rolls. Cover and bake at 350 degrees for 45 minutes. Uncover and bake another 10-15 minutes.
If you don't like meat, substitute finely chopped mushrooms and/or summer squash or zucchini and you'll need to add a little salt.
This recipe is shared July 20-24, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD and AM 1450 WDXR.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at http://www.banksmarket.com
