|Fresh pork sausage||1⁄2 Pound|
|Green cabbage head||1 Medium|
|Ground beef||1⁄2 Pound|
|Eggs||2 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Quick cooking rice||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, finely chopped|
|Tomato sauce||16 Ounce (2 Cups, 1 Can)|
In 2-quart casserole or bowl, crumble pork sausage; cook uncovered, 3 minutes or until no longer pink, breaking up with fork once.
Wrap head of cabbage in wax paper and cook 8 minutes or until leaves are softened.
Meanwhile, add remaining ingredients, except tomato sauce, to pork sausage; mix well.
Remove 12 cabbage leaves (save partially cooked center and complete cooking at another meal).
Place 1/4 cup meat mixture on each leaf and roll to enclose meat mixture, securing with toothpicks.
Place rolls, seam-side down in 2-quart (12x7) baking dish.
Pour tomato sauce over rolls.
Cook covered with wax paper, 16 minutes or until cabbage is tender.