1 lg. cabbage head
1 1/2 tbsp. butter
1/4 c. finely diced green pepper
1/4 c. minced onion
1/4 c. chopped celery
1 tsp. cinnamon
1 1/2 c. cooked, seasoned rice
1 lb. ground beef
1 c. bulk pork sausage
1/2 tsp. salt
1/2 tsp. thyme
1 c. tomato juice
2 1/2 c. water
1 sm. whole onion

Remove heart of cabbage, cover with boiling water; let stand until cabbage is wilted. Separate leaves being careful not to break. Drain, dry on paper toweling. Melt butter in heavy skillet, saute pepper, onion, celery 2 minutes. Add cooked rice and meat to vegetables. Mix well; season. Put about 1/4 cup mixture on each cabbage leaf. Roll filling inside, fasten with toothpicks, place in greased baking dish. Add tomato juice, water and whole onion. Bake in 350 degree oven for 1 hour. Remove rolls to heated platter and thicken sauce for gravy.

Makes 12 small rolls.