Filling:
1 medium head white cabbage
2 cups rice
ground beef/turkey
ground Italian sausage
1 egg
1½ Tbsp mayonaise
spices to taste

Sauce:
½ cup butter (1 stick)
½ large onion – chopped
3 large carrots – chopped
1 can tomato paste
1½ cups water

Wash & core cabbage. Place in a large pot & fill halfway with water. Boil for 25 minutes.

In another pot cook rice.

In a large skillet melt butter. Add carrots and onion. Cook until limp. Add tomato paste and water. Bring to a boil, reduce heat and letter simmer 15 minutes.

In a large bowl mix raw meat, rice, egg mayonaise and seasonings. Add a few tablespoons of the cooking sauce.

Pierce cabbage to check for doneness (when knife slides through easily). Strain and gently peel leaves off. Cut large outer leaves in two pieces.

Preheat oven to 375 F. Lightly cover bottom of 13” x 9” baking dish with sauce. Roll meat mixture in cabbage leaves & place in baking dish. Pour remaining sauce over cabbage rolls & place in oven.

Cook for 15 minutes, or until sauce begins to boil. Reduce heat to 325 F and continue to cook for 45-60 minutes.

Serve hot. May be frozen or refrigerated and reheated in microwave (about 2 min thawed).

Recipe adapted from the kitchen of Diana Schedrin.