2 cups cup uncooked rice (whatever kind you prefer best) or 3 boil in bags of rice
1/2 cup water
1 large head of green cabbage
1 onion, chopped
4 tablespoons butter
1 lb ground beef
1/2 pound ground pork sausage (sweet)
2 cloves garlic, minced
1 t dried dill weed
1 jar marinara sauce
2 cans diced tomatoes (with juice)
Salt and pepper to taste
Preheat oven to 350 degrees Prepare a 9x13 inch casserole dish by placing tomato sauce mixture to cover the bottom.
Prepare 2 cups of rice use 3 boil in bags of rice, SET ASIDE
Cut cabbage in half and make a "V" cut to remove the core of the cabbage. Peel off the raw cabbage leaves, place and boil for 7 minutes.
Divide chopped onions in half. Saute one half of the onions in butter; cook just until translucent (do not brown). In a large mixing bowl, mix together the of jar marinara sauce, the rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and mix well to blend.
Spoon about 1/4-1/2 c of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
Pour diced tomatoes over the cabbage rolls. Cover dish tightly with aluminum foil.
Bake for 2 hours. Allow to sit for 5 minutes before serving.
Switch from rice to riced cauliflower for a delicious low carb option.