Stuffed Cabbage Rolls

1 1/2 cups cooked rice
1 pound country sausage
1 pound lean ground beef
1/2 onion, finely chopped
1 egg
1/2 teaspoon Worcestershire sauce
1 teaspoon allspice, (optional)
1/2 teaspoon cumin, (optional)
1/4 teaspoon pepper
1 teaspoon beef bouillon granules
2 8 oz. cans tomato sauce
1 head cabbage
1 8 oz. container nonfat sour cream

Remove core from cabbage, separate leaves, remove center vein of cabbage leaf without splitting leaf. Steam cabbage or place leaves in boiling water until limp (about 1-3 minutes) – DO NOT OVERCOOK CABBAGE.

Combine rice, sausage, beef, finely chopped onion, egg, Worcestershire, allspice, cumin, pepper, bouillon, and 1 can tomato sauce. Mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Roll filling inside the leaf, like a burrito, sealing in mixture. Freeze for later use or place rolls in a lage casserole dish. Cover with 1 can tomato sauce. Cover pan and bake at 350 degrees for 1 1/2 hours. Baste rolls with tomato sauce 2-3 times during cooking process. Serve with a dollop of sour cream.

NOTE: By replacing sausage with lean ground beef fat will be reduced 3 grams per serving.

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