Directions
1. Preheat oven to 350°F. Add cabbage leaves to 4 cups boiling water in
large saucepan; cook 2-4 minutes or until softened. Drain. Rinse under
cold water; drain again.
2. Mix sausage, rice, onion, milk, Worcestershire sauce, garlic powder
and egg just until blended.
3. Spoon ½ cup sausage mixture onto center
of each cabbage leaf; fold in opposite sides of leaf, then roll up.
Place, seam-sides down, in 9-inch square baking dish.
4. Pour tomato
sauce over rolls; cover.
5. Bake 40-45 minutes or until done (160°F).
Garnish with parsley, if desired.
Cook’s Tip:
To easily remove leaves from head of cabbage, cut around base of
cabbage with sharp knife to remove core. Remove leaves from head by
grasping at base of each leaf rather than at the leaf’s outer edge.
Yield:
Makes: 8 servings (1 cabbage roll each)