Tasty Stuffed Cabbage

Place the chopped onion and sausage in a large skillet over medium heat and brown them together. Once they are browned, drain off most of the fat. Add the undrained tomatoes, water, uncooked rice, oregano, 1/8 teaspoon salt and 1/4 teaspoon pepper.

Bring to a boil, stirring gently, then reduce heat and simmer 30 minutes or until rice is cooked.

Combine the tomato sauce, sugar, thyme and 1/8 teaspoon salt to make the sauce.

Put a large pot of water on the stove to boil. Take your cabbage leaves, and a knife, and trim the veins from the backs of each leaf of cabbage. This makes the leaves easier to roll.

When the water is boiling, immerse the leaves, 3 or 4 at a time, and boil for just 2 or 3 minutes, or until limp. Set aside to cool.

When the meat mixture is finished, add 1/3 cup Swiss cheese and stir until cheese is melted. Remove from heat.

Place about 1/3 cup of the meat mixture on each cabbage leaf, and fold in the sides of the leaf, then roll up.

Spread 1/2 of the sauce in the bottom of a 2-quart glass dish, and place the rolls on top.

Spoon the remaining sauce mixture on top of the cabbage rolls, and sprinkle the remaining 1/3 cup Swiss cheese over this.

Cover with foil and bake at 350F for 35-40 minutes.

Let stand about 5 minutes before serving.

Really good! Makes about 4 servings.