Stuffed Cabbage Rolls

1 large head of cabbage
1 lb sweet italian sausage
1 lb ground beef
1 large onion, finely chopped
4 cloves garlic, minced
1 c cooked rice - I cook mine with beef bullion for extra flavor
1 egg
1/4 c milk
1/2 tsp dry mustard powder
1 tsp salt
1 tsp ground black pepper
2 8 oz cans of tomato sauce (or crushed tomatoes if you prefer)
2 Tbsp brown sugar
2 Tbsp lemon juice
2 tsp Worcestershire sauce

Sour cream sauce
1/2 c Sour cream or greek yogurt
1/2 c Tomato Sauce
3 Tbsp Paprika
Pinch Salt and Pepper

In a large bowl combine sausage, beef, garlic, onion, rice, egg, milk, mustard, salt and pepper. I always use my hands for this, but you could use a spatula or spoon if you like. Make sure it is well combined, you will not have another opportunity to mix this, it cooks inside the cabbage.

In a separate bowl combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.

Core and microwave the cabbage on a pie plate fully covered for 5-6 minutes at a time. Peel off outer leaves, they should be perfectly steamed.  If the inner leaves are too stiff to roll put them back into the microwave for a few minutes.

Lay out on cabbage leaf. Place 1/4 c of your filling on the bottom edge of the leaf roll once, fold in left and right sides and finish rolling. Place cabbage roll in a 9x13 glass pan. Make sure you put your seam on the bottom. Once you have rolled all of  your cabbage leaves cover them with your tomato sauce. Cover your dish with foil and bake for about 1 hour and 15 minutes or so. If you have leftover meat roll it into meatballs, shred your leftover cabbage that was  not big enough to use for rolls and lay that out in a glass baking dish. Place your meatballs on top of the cabbage, drizzle with sauce. Cover and bake alongside your rolls, an extra dinner done!

While this is baking add together your greek yogurt or sour cream, tomato sauce, paprika, and salt and pepper. When you are ready to serve your rolls drizzle this creamy sauce over the top.

1 hour to 1 1/2 hour 350 degrees