1 lg. head cabbage
2 lb. ground chuck
1/3 lb. ground pork sausage
1 egg, beaten
1/2 green pepper, chopped
1 med. onion, chopped
3/4 c. uncooked rice
1 tbsp. rubbed sage
Salt and pepper to taste
1 lg. can V-8 juice

Core cabbage. Steam cabbage in a covered pot removing leaves as they gradually get tender. Remove rib from leaves. Combine meats and remaining ingredients, except juice.

Place filling on leaf and roll up. Lay in deep pan loosely and pour juice over rolls. Bring to boil, then simmer covered at least 2 hours. Baste occasionally.