1 lg. head cabbage
1 lb. ground beef
1/2 lb. garlic sausage (remove from casing and mix with the ground beef)
1 med. onion, minced
1 tbsp. fresh parsley, chopped
1/2 c. cooked rice
1 tsp. pepper
2 tbsp. bacon drippings
2 cans tomato soup, diluted
1 can water

Core cabbage and place in saucepan half filled with boiling water. Cover; soften cabbage by soaking in boiling water for 5 minutes. Separate leaves. Combine ground beef, sausage, onion, parsley, rice, and seasonings. Place 1 tablespoon of mixture on each cabbage leaf. Roll leaf around meat mixture and pin closed with toothpick.

Place stuffed cabbage rolls in a roaster with bacon drippings. Dilute tomato soup with water and pour over cabbage rolls. Cover roaster and place at 350 degrees for 2 hours. Lay 1 1/2 pounds garlic sausage on top of the cabbage rolls and cook together. This can be cooked in a Dutch oven on top of the stove over low heat too.