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Stuffed Cabbage Rolls
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Preheat oven to 350. In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away. Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden. Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands. To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings. Simmer for 15 minutes. Place a small amount of meat mixture on each cabbage leaf. Fold leaf over to enclose meat and staring at the stem end, roll up. Place rolls, seam side down in a buttered baking dish. Cover with tomato mixture and bake, uncovered for 1 hour. Serve with sour cream.
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