Stuffed Cabbage
- cabbage (medium sized, loose leaf)
- 1 1/2 lbs pork sausage
- 1 large can tomatoes
- rice
- salt (to taste)
- sugar (to taste)
- pepper (to taste)
- Wilt enough large leaves of cabbage for number of sausage balls desired. Use two leaves per ball if cabbage leaves are small
- Make patties of sausage. Sprinkle with uncooked rice and roll into balls.
- Wrap sausage balls in wilted cabbage leaves.
- Cut up remaining cabbage in bottom of saucepan, Add cabbage balls and nearly cover with water.
- Cook slowly about 1 hour
- Add tomatoes, salt, pepper and sugar and continue to simmer for 1 to 1 1/2 hours.
Serve with mashed potatoes, salad and a light desert.
Eva Alderman, Hume, NY
Hume’s Favorite Recipes Complied by the Hume W.S.C.S Fillmore, NY
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