The same meat mixture as PORCUPINE MEATBALLS, with the addition of a pound of pork sausage, can be used for cabbage rolls.

Parboil a large head of cabbage long enough to make the leaves separate easily.

Place a heaping tablespoon of the meat mixture at the base of the leaf, pull the sides over and then roll it up.

Fasten with a toothpick or just place the roll upside down in your roasting pan so that it can't unroll.

I cut what's left of the head of cabbage into wedges and place them in the pan with the rolls.

Placing several strips of bacon over the top adds a nice flavor.

Place in the oven at 350 and bake at least an hour until the cabbage is tender and the meat and rice are well done.

(Note: Instead of the tomato sauce, you can use a can of tomato soup with the water and Worcestershire.)