• Cooking Time: 180
• Servings: 6
• 12 lg. cabbage leaves
• Boiling water
• 1 lb. Chicken sausage raw, casings removed
• 1 sm. onion, grated
• 1/2 c. cooked brown rice
• 1/2 tsp. salt Pepper to taste
• 2 c. canned tomatoes
• 1/2 c.seedless raisins
• 2 tbsp. vinegar
• 2 tbsp. sugar
• 1/2 c. dark Karo syrup
• A few ginger snaps
• 1 onion, minced

1. Soak cabbage leaves in boiling water while preparing the meat.
2. Remove casings from sausage.
3. Combine chicken sausage, grated onion, rice, salt and pepper.
4. Drain cabbage leaves.
5. Place a portion of meat mixture in each leaf, roll up, and fasten with a toothpick.
6. Place cabbage rolls in a large deep pot.
7. Add all remaining ingredients.
8. Bake at 350 for approximately 3 hours (give or take 1/2 hour) until done .
9. Add a bit of water while cooking, if needed.
10. Can be made ahead and reheated the next day!

I made these cabbage rolls for a supperclub dinner last year in October. They were a real hit. The gingersnaps are a must