Sarmadia
(Stuffed Cabbage)

1 ½ lb. loose pork sausage
½ lb. ground round beef
1 lg. Onion, grated
2 tsp tomato paste
1/3 c. rice
2 T. butter
Salt & pepper to taste
1 lg. head cabbage (5 to 6 lbs.)
½ c. lemon juice
1 tsp. salt

Mix together the ground beef, pork sausage, onion, tomato paste, rice, butter, salt and pepper.
Cook the cabbage in boiling water to which ½ cup lemon juice and 1 teaspoon salt has been added. Drain and reserve 2
cups of the water. Carefully separate leaves. Place 1 heaping tablespoon of the meat mixture near the cut end of
cabbage leaf. Fold edge in from center and roll. Repeat until meat mixture has been used.
Place broken or small pieces of cabbage leaves in bottom of pan and add cabbage rolls in layers. Add 2 cups of the
water in which the cabbage had been boiled. Cover rolls with an inverted heavy plate to act as weight. Simmer over low
heat for 1 ½ hours.