Stuffed Cabbage

1 ½ lb Pork Sausage

 (Vegetarian? Used Soy Ground Beef!)

1 head Cabbage (about 1-2 lbs)

Salt

Pepper

1 can Tomato Soup, mixed with 1 can water

2 whole Tomatoes, diced (or 1 can diced tomatoes)

1 tsp Garlic Powder

1 cup cooked Rice

½ cup Onion, minced

Chives (garnish)

16 oz. Stock*

*(can use vegetable, chicken, pork, or beef)

Boil the cabbage until tender, removing layers as they soften and placing them into an ice bath to chill.  As the cabbage cooks, mix the pork, salt, pepper, minced onion, rice, diced tomatoes, and garlic powder in a large mixing bowl.  Place approximately ¼ cup pork filling into each cabbage leaf, and roll, stem side first, tucking the ends in with your thumb after the roll is made.  Place each roll open end down into a large, oven safe skillet, and begin to brown.  Add chicken stock and tomato soup, cover, and place into oven at 325°F for 2 hours.  Remove from oven and serve alongside mashed potatoes for a fabulous meal, or eat alone for a smaller portion!  Garnish with chives or simply place diced tomatoes on top!

Not a Cabbage Kid?  Use this to stuff Bell Peppers!  Fantastic flavor changer!  Really, the bell pepper will give this dish a completely different taste!  Be sure to use some minced bell pepper in the stuffing as well for an additional twist!

Not a Porker?  Use beef!  There should never be a hesitation to substitute your favorite meat for a dish!  Plus, trial and error make better your experience!