Sausage Stuffed Cabbage Rolls
|Bulk pork sausage||1⁄2 Pound|
|Regular rice||1⁄2 Cup (8 tbs), uncooked|
|Diced onion||1 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
|Cottage cheese||1 Cup (16 tbs)|
|Cabbage leaves||8 Large|
|Cream of tomato soup||1⁄2 Cup (8 tbs), undiluted|
|Milk||1⁄4 Cup (4 tbs)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
Saute sausage, rice and onion together in skillet, stirring frequently, about 5 minutes.
Pour off excess fat.
Cool slightly and add seasonings and cottage cheese.
Drop cabbage leaves into boiling water for about 1 minute; drain.
Divide rice mixture into 4 parts.
Wrap each part in 2 cabbage leaves and fasten with toothpicks.
Arrange in a 1 quart casserole.
Mix soup, milk, and sour cream together.
Pour over cabbage rolls and bake, covered, at 350Â° for 1 1/4 hours.