|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.
Serving size: Complete recipe
Calories 2175 Calories from Fat 1207
% Daily Value*
Total Fat 134 g206.2%
Saturated Fat 46.6 g233%
Trans Fat 0.5 g
Cholesterol 751.9 mg250.6%
Sodium 3385.6 mg141.1%
Total Carbohydrates 143 g47.5%
Dietary Fiber 24.5 g98%
Sugars 52.2 g
Protein 107 g213.8%
Vitamin A 72.6% Vitamin C 432.6%
Calcium 48% Iron 79%
*Based on a 2000 Calorie diet