1 med. head cabbage, 2 to 3 lb.
1/3 c. butter
1 1/2 lb. boned and skinned chicken breast, cut into sm. cubes
1 lb. bulk pork sausage
3/4 c. chopped onion
3 c. orange juice, divided
1 (8 oz.) pkg. herb-seasoned stuffing, rolled into crumbs
1/2 c. chopped parsley
2 lg. eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can chicken broth
2 tbsp. cornstarch
1/4 c. water

Remove core from cabbage. Place on rack in large saucepot with 1 inch of boiling water. Cover and cook 10 minutes. Carefully separate leaves and remove heavy center rib from each leaf.

Line a 2-quart bowl with cheesecloth, leaving enough overhang to generously cover the top. Line bowl, on top of cheesecloth, with 5 or 6 overlapping cabbage leaves.

Saute chicken, sausage, and onion in butter in large skillet. Stir in 1 cup of orange juice, stuffing mix, parsley, eggs, salt, and pepper. Place 1/3 of mixture in lined bowl; cover with 2 or 3 cabbage leaves. Repeat with filling and leaves to make 3 layers of filling, with cabbage leaves on top.

Twist cheesecloth tightly and tie with a string. Remove tied cabbage and set on rack in large saucepot. Add 2 cups orange juice and broth. Cover and simmer 45 minutes. Remove and let rest 10 minutes.

Mix cornstarch with water and stir into liquids to make a sauce. Bring to a boil to thicken. Remove cheesecloth from cabbage and invert onto serving plate. Pass sauce. Serves 8.