1 lg. head cabbage
Boiling water
1 lb. ground beef
1/2 lb. ground sausage or pork
1/2 onion, minced
1/2 tsp. marjoram
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. cooked rice
1 egg
1 (16 oz.) tomato sauce
2 tbsp. brown sugar
2 tbsp. vinegar
Oil

Cut core from cabbage. Submerge whole in large pot of boiling water. Lift out leaves with kitchen tongs as they loosen. Separate 12 to 16 large leaves. Drain and cool leaves. Reserve remaining cabbage for another use.

Mix beef, pork, onion, marjoram, thyme, salt, pepper, cooked rice and egg. Divide up among cabbage leaves. Roll each leaf and secure with a toothpick.

Heat 2 tablespoons oil in a large skillet. Fry rolls in oil until lightly brown. Mix tomato sauce, sugar and vinegar together. Pour over rolls. Cover and simmer 1 hour. Serve with mashed potatoes. Serves 6.