1 med. head (4 lbs.) green cabbage
1 lb. pork sausage
1 lb. ground beef
1 c. cooked rice
1/4 c. capers, drained
1/2 tsp. thyme
1 tsp. salt

SAUCE:

1 (19 oz.) can Italian style tomatoes
1 (6 oz.) can tomato paste
1/3 c. water
1 tbsp. Worcestershire sauce
1 tsp. lemon juice
1/2 tsp. salt
Dash hot pepper sauce
2 slices (1 oz.) provolone cheese, cut into strips

Core cabbage; place in boiling water. Lift out cabbage leaves with tongs as soon as they separate from head and become limp. Cool. Select the 6 to 8 largest leaves and set aside. Chop remaining smaller leaves. In a skillet, brown sausage meat and ground beef. Drain off fat, combine meat with chopped cabbage, rice, capers, thyme and salt. Trim off "V" shaped core part of each cabbage leaf. Place 1/4 to 1/3 cup meat mixture in center part of each leaf, roll up. Place cabbage rolls (6 or 8) on top of mixture. This is truly delicious.