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CAJUN CABBAGE ROLLS 
2 lg. heads cabbage
2 lbs. ground round
2 lbs. Cajun sausage, casing removed
1 bunch green onions, chopped
3 tbsp. celery, chopped
1/2 lg. Bell pepper, chopped
1/4 c. parsley
2 tbsp. chopped garlic, Polander's
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 c. Minute rice

SAUCE:

16 oz. ready made Italian sauce (no meat)
2 tbsp. garlic, chopped
16 oz. water
1 tbsp. J. D. Vegetable Magic
1 tbsp. brown sugar

Make rice according to directions on package and set aside. Remove 1 1/2 inches off bottom of cabbage and steam in microwave 5 to 6 minutes. Remove large tender outer leaves. Repeat process until large leaves are off both heads. Use only large leaves. Mix ground round, sausage, green onions, celery, Bell pepper, garlic, parsley, salt and pepper in large bowl. Mix well and add rice to mixture and blend well. In saucepan, pour Italian sauce, add garlic, water, vegetable magic, brown sugar and simmer for 10 minutes. Take large cabbage leaves, put approximately 4 ounces stuffing at top edge of leaf. Fold in sides and roll. Use toothpicks to secure. Place in large deep baking dish tightly. Pour the sauce over rolls and cover. Bake at 350 degrees for 2 hours. Baste at 30 minute intervals.
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