1 1/2 c. cooked Converted rice
1 sm. onion, chopped
2 cloves minced garlic
1 tbsp. butter
1 egg, slightly beaten
1 lb. hot Italian sausage
1 head cabbage
Salt & pepper to taste

Saute onion and garlic in butter. Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Remove sausage from casing. Mix sausage, cooked rice, onion, garlic, egg and seasoning; mix well.

Place a tablespoon of mixture in center of cabbage leaf and roll. Place in Dutch oven with seam side down. Repeat until all mixture is used. Lay any leftover cabbage over top of rolls. Pour 1 cup water into pot. Cover pot and cook on low, approximately 1 hour or until cabbage is tender and sausage mixture is cooked.