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Cabbage Rolls

1 lg Head cabbage
1 lb Lean ground beef
1/2 lb Pork sausage
1/4 cn Canned milk
2 Eggs; well beaten
1 c Cooked rice
1 ds Sage
1 ts Salt
1 ts Pepper
1 lg Onion; chopped fine
2 Sticks celery; chopped fine
1/2 lg Bell pepper; chopped fine
2 Garlic toes; chopped fine
1 tb Parsley; chopped fine
2 cn Stewed tomatoes
2 c Water

Remove leaves from cabbage one by one, taking care not to tear. Place in boiling water for 5 minutes to soften. Drain and set aside. In a large mixing bowl combine all ingredients except stewed tomatoes and water. Mix thoroughly and shape into long meat balls (makes approximately 16). In heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer. Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one at a time -- gently --into tomatoes. Simmer over low fire for 4 hours.

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