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.