Golumpki ( Stuffed Cabbage )

1 three to four pound cabbage or two small heads of cabbage

4 Ounces Mushrooms (halved and sliced)

1 medium sweet onion (chopped)

½ sweet bell pepper (red, orange or yellow) (chopped)

2 tbsp. butter

2 cloves of garlic (minced)

2 pounds ground beef

2 mild Italian sausages (removed from casings and broke apart)

1 ½ cups cooked rice (1 cup water to ½ cup rice; on low)

1 large egg beaten

1tbsp garlic powder

1tbsp onion powder

1 tsp instant beef bullion

1/2 tsp pepper

Salt and pepper to taste

1 jar of your favorite spaghetti sauce without lumps

Directions

Parboil cabbage in a large pot of simmering water, cutting leaves against the core and pull them off into the water and cook until pliable; about 5 minutes.

Let leaves cool slightly.

With a sharp knife, cut the thick membrane or stem off the back of each leaf, being careful not to cut through the leaf. Lay the leaf down flat and keep your knife horizontal to slice off the thick part of the leaf. Continue simmering the cabbage and removing leaves. Any leaves that cannot be used at the end, reserve for layering in pan

This part is done as the cabbage is cooking. Sauté mushroom, onions and peppers until soft but don’t brown. When rice and onion mixture are cooled, mix together all ingredients well. Taste to see if you must add more salt and pepper. Do not over salt!

Place a few leaves in a 9x13 cooking pan to layer the bottom. It is best to use leaves that will be hard to stuff anyway. Layout prepared leaves and place about two heaping tablespoons of stuffing into leaves (the amount with vary depending on the size of the leaf). Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.

Place these in the dish snugly. Spoon over your favorite spaghetti sauce with not lumps. Cover tightly with foil and back 1 ½ hours until cabbage is very soft. You may need a smaller pan to cook extra cabbage rolls.