1 lg. head green cabbage
1 1/2 tsp. salt

STUFFING:

1 3/4 lb. linguica, chopped
1/2 lb. ground beef
1 c. chopped onion
1 c. chopped celery
1 c. mushrooms
1/2 c. oil
1 lg. clove garlic, crushed
1 tsp. salt
1/4 tsp. pepper
1 (12 oz.) can whole tomatoes, crushed & drained (reserve liquid)

In large saucepan, place cabbage in salted water. Simmer for 2 minutes or until leaves are pliable. Drain and cool.

Place all stuffing ingredients together in large skillet. Saute on medium low heat approximately 1 hour or until fully cooked. Stir occasionally.

Meanwhile, separate cabbage leaves. Chop small leaves and add to stuffing mix for flavor. (You may find that the large leaves need to be thinner at the base, in order to roll. With a knife, take thin slices off the base of the stem.)

In each leaf place approximately 1/2 cup of cooked stuffing. Fold 2 sides over stuffing; rolling up from end. Arrange rolls, seam side down, in greased casserole dish. Pour the reserved tomato liquid over entire casserole. Cover and bake for 30 minutes at 350 degrees.