Classic Cabbage Rolls ~ Taste of Home

1 medium head cabbage, cored
1 1/2 c. chopped onion, divided
1 T butter
2 cans, 14 1/2 oz. each, Italian stewed tomatoes
4 garlic cloves, minced
2 T brown sugar
1 1/2 tsp. salt, divided
1 c. cooked brown rice
1/4 c. ketchup
2 T Worcestershire sauce
1/4 tsp. pepper
1 lb. 95% lean ground beef
1/4 lb. bulk Italian sausage
1/2 c. tomato juice

In a Dutch oven, cook cabbage in boiling water for 10 min. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use).

In a saucepan, saute 1 c. onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 tsp. salt. Simmer for 15 min., stirring occasionally.

Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.

Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 c. meat mixgture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add tomato juice if desired. Reduce heat to low; cook 20 min. longer.

YIELD: 4 servings
1 serving = 10 WW servings