2 lb. ground beef
1/2 lb. sausage
1 onion, white
3 green onions
1 stalk celery
1/2 tsp. each thyme, oregano & basil
2 lg. cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/3 c. rice
1/2 can cream of mushroom soup
With 1 tsp. lemon juice

Saute onions and chopped left over cabbage in 2 tablespoons of butter. Set aside.

Cook sausage, drain off fat; cool. Cook cabbage 3 minutes on both sides in boiling water with 1/2 teaspoon salt. While cooking cabbage combine above ingredients with sausage mixed with beef. Place small handful on cabbage leaf. Roll, tuck in ends. Place seam side down on buttered Dutch oven.

SAUCE:

1 can stewed tomatoes
1 lg. can tomato sauce
1 can beef broth
1/2 can cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning
2 tbsp. vinegar

Mix together. Pour over rolls. Bake at 350 degrees for 1 1/2 hours covered.