Cabbage Rolls

Cabbage rolls are something special to me.  My mother makes the best cabbage rolls, but it has been a while.  So I gave her a call the other day, and got her recipe.  I think that they were pretty darn good.  The only thing that was different was, mine were a little spicier, (personal preference).  These rolls are pretty easy to make, but you gotta take your time to add the love, as they are a labour of love!

Ingredients
1 1/2 pounds italian hot sausage (raw) (If you can't find it without the caseing, just squeeze it out of the caseing).
2 cups cooked white rice
1 small diced onion+ (sauteed)
1 rib celery finely diced +(sauteed)
2 cloves garlic+ (sauteed)
1 small green pepper finely diced+ (sauteed)
1TBSP salt
1TBSP pepper
1TBSP paprika
TBSP italian seasoning
1 large can tomato juice
1 can tomato soup
1 large head of cabbage

Method
1. Make a X-mark slice in stem end of cabbage.
2. In a large pot with salt add whole cabbage.
3. Bring to a boil, let simmer.
4. Combine all ingredients up to the tomato juice, in a large bowl.
5. In separate bowl, pour in tomato juice and tomato soup. Whisk together. Set aside.
6. Carefully peel off layers of cabbage two at a time, and cut out the thick end of the ribs.
7. Place a small handful of mixture into middle of cabbage leaf.
8. Gently but carefully (it will be hot) roll up the cabbage ,tuck in sides halfway.
9. Add some of your tomato juice mixture to the bottom of a roasting pan (avoid glass pans, as they tend to burn bottom of cabbage), and start lining up your cabbage rolls.
10. Continue to roll all the cabbage until you run out of mixture.
11. I save the rest of the cabbage for soup, or whatever I can think of.
12. Pour remaining tomato juice over the entire pan of cabbage rolls.
13. Heat oven to 375 degrees and cook for 1 hour covered.
14. After 1 hour, remove cover and continue to cook for 1/2 hour more.
15. Let sit for about 45 minutes and serve with some sour cream.

**Go great with fluffy mashed potatoes, or yummy perogies.**