8 lg. cabbage leaves
2 tbsp. water
1/4 c. minced onion
1/2 lb. ground chuck
1 lb. mild pork sausage
1 egg, lightly beaten
2 tbsp. raw long grain converted rice
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) can stewed tomatoes
1 (15 oz.) can tomato sauce
1 tbsp. ketchup
1/8 tsp. oregano

In large cook pot immerse cabbage heat in rapidly boiling water. Cover and remove from fire for 5-7 minutes. Then remove 8 leaves 1 at a time (easy way). Drain in bowl.

Next make stuffing by combining water, onion, ground chuck, sausage, ketchup, egg, rice, salt, and pepper. Divide stuffing into 8 equal portions. Place a portion in center of each cabbage leaf. Fold leaf around it and secure with a wooden toothpick.

Place rolls seam side down in 3-quart casserole. Combine remaining ingredients; our over rolls. Bake at 350 degrees for 1-2 hours or slow cooker (HIGH for 4 hours).