Sweet Sausage Cabbage Rolls Recipe
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1 medium size cabbage
1 cup medium grain white rice
2 chicken bouillon cubes
3 pounds Premio sweet Italian sausage-taken out of casing
2 teaspoons salt
2 teaspoons black pepper
48 ounces tomato soup
The night before making the rolls, freeze the whole head of cabbage.
The next morning defrost in a strainer in the sink.
Cut out core and the leaves just come right off the head. Set aside
Take 3 cups cold water and bring to a boil, add rice and bouillon and reduce heat. Cook on low 15 minutes covered.
Meanwhile in a bowl add the sausage meat, salt and black pepper.
When rice is cooked, cool about 20 minutes then add to the sausage mixture and mix well.
now lay out the cabbage leaves and fill them with a tablespoon of filling.
As you fill each one, roll very tight and tuck in the ends like an egg roll.
When all the rolls are are filled, place them in a pressure cooker and cover them with tomato soup, add 1/2 can water.
Cover and cook on high, when the pressure release valve top starts wiggling, turn down to low.
Cook a total of 1 hour.
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