Portuguese Stuffed Cabbage Rolls
- 1 lg. head green cabbage
- 1 1/2 t. salt
- 1 3/4 lb. Portuguese Sausage (linguica), chopped
- 1/2 lb. ground beef
- 1 c. onion, chopped
- 1 c. celery, chopped
- 1 c. mushrooms
- 1/2 c. olive oil
- 1 clove garlic, minced
- 1 t. salt
- 1/4 t. pepper
- 12 oz. can whole tomatoes, crushed and drained (reserve the liquid)
In a large pot, place cabbage in salted water. Bring to a boil and reduce to simmer for 2 minutes or until leaves are flexible. Drain and cool.
Heat oil in saute pan. Lightly saute onion for about 2-3 minutes. Add in sausage, beef, celery, mushrooms, tomatoes and garlic and saute on medium low for about an hour stirring occasionally.
Separate cabbage leaves while filling cooks. chop the smaller leaves and stems of larger leaves and add to filling mixture.
When filling is cooked, preheat oven to 350'. In each leave, place approximately 1/2 c. of cooked stuffing. Fold two sides over stuffing, then roll up from the end. Arrange the rolls, seam side down in a well-greased casserole dish. Pour the reserved tomato liquid over all. Cover tightly and bake for 30 minutes. Serve over rice.