1 lb. lean ground beef
1/4 lb. lean ground sausage
1 lg. cabbage head
1/2 c. rice
1 1/4 c. milk
2 tsp. salt
1/4 tsp. pepper
2 tbsp. brown sugar
1 c. milk
1/2 c. hot water

Cook rice in 1 1/4 cup milk until fluffy. Remove cabbage leaves from heat. Put in boiling water with salt. Cook leaves until they are pliable and translucent, drain.

Combine cooked rice, meat, salt and pepper with 1 cup milk and mix thoroughly. Spoon meat mixture onto cabbage leaf and roll; fasten with toothpicks. Brown in olive oil; sprinkle with brown sugar. Add water, cover and cook on medium to medium-low, approximately 2 hours. Thicken broth for gravy. Serves 8.