Preheat oven. to 350' when stuffing is complete.
1 large head green cabbage
l ½ tsp. salt
1 ¾ lb. linguica,
½ lb. ground beef
1 c. onion, chopped
1 c. celery, chopped
1 c. mushrooms
½ c. oil
1 large clove garlic, crushed
1 tsp. salt
¼ tsp. pepper
1 12 oz. can whole tomato, crushed & drained (reserve liquid)
In large saucepan, place cabbage in salted water. Simmer for 2 minutes or
until leaves are pliable. Drain and cool.
Place all stuffing ingredients together in large skillet.
Sauté on medium low heat approximately 1 hour or until fully cooked. Stir
Meanwhile, separate cabbage leaves. Chop small leaves and add to stuffing mix
for flavor. You may find that the large leaves need to be thinner at the base,
in order to roll. With a knife, take thin slices off the base of the stem.
In each leaf place approximately ½ c. of cooked stuffing. Fold two sides
over stuffing; rolling up from end. Arrange rolls, seam side down, in greased
casserole dish. Pour the reserved tomato liquid over entire casserole. Cover and
bake for 30 minutes. Suggest serving over plain boiled rice.