Classic Cabbage Rolls

Directions

1. 1
   In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
2. 2
   Rinse in cold water; drain.
3. 3
   Remove 8 large outer leaves, set aside.
4. 4
   In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
5. 5
   Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
6. 6
   of the salt.
7. 7
   Simmer for approximately 15 minutes, stirring occasionally.
8. 8
   Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
9. 9
   Add beef and sausage; mix well.
10. 10
    Place about 1/2 cup meat mixture on each leaf; fold in sides.
11. 11
    Starting at an unfolded edge, roll up each leaf to completely enclose filling.
12. 12
    Place seam side down in a skillet.
13. 13
    Top with the sauce.
14. 14
    Cover and cook over medium-low heat for 1 hour.
15. 15
    Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.