3/4 cup raw rice cooked
1 lb. sausage
1 medium onion chopped
1 8-oz can tomato sauce
1/4 cup water
salt and pepper
1 large head leafy cabbage
Combine all but tomato sauce and water and cabbage. Scald cabbage leaves in boiling water. Fill leaves with sausage mixture and fold up like little bundles. Place in one layer in casserole dish or Dutch oven. Pour tomato sauce and water over all. Cover and bake 2 hours at 325-350 degrees.
Serving Ideas: Serve with cornbread and black-eyed peas.