One head of cabbage
16 Oz can of tomato sauce
16 oz can whole tomatoes
1 lb. pkg. Johnsonville Italian Sausage (mild) removed from the casings
1/2 lb. ground turkey
3 cups cooked white rice
one medium onion chopped
2 eggs
Salt and Pepper
Preparation Sauté the onion in canola oil until translucent and then set aside. Take the core out of the cabbage by hitting it onto the counter. Use a knife to help remove the tough part. Place the cabbage into a pot of boiling water and remove the leaves as they soften, peeling downward toward core. Stack these leaves on a paper towel or platter. In a large bowl mix the rice, onion, turkey, eggs and Italian Sausage. Spoon about 2-3 tablespoons of this mixture onto a leaf and then roll one turn, then tuck the ends and complete the roll. Place the completed roll into a baking dish. Repeat this process until you have used the whole cabbage. These rolls should sit (one deep) in one or two tightly packed dishes. (Toothpicks are not necessary.) Cover the rolls with the tomato sauce. Squish the tomatoes or lightly chop them then cover the rolls with them. Bake for about 2 hours at about 300 degrees. Stop the baking when the rolls are browned to your liking. Baste once in a while with sauce from the dish.
