Ingredients
1 medium head cabbage1-1/2 cups chopped onion, divided1 tablespoon butter2 cans (14-1/2 ounces each) Italian stewed tomatoes4 garlic cloves, minced2 tablespoons brown sugar1-1/2 teaspoons salt, divided1 cup cooked rice1/4 cup ketchup2 tablespoons Worcestershire sauce1/4 teaspoon pepper1 pound lean ground beef (90% lean)1/4 pound bulk Italian sausage1/2 cup V8 juice, optional
Preparation
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.
