Stuffed Cabbage Leaves - cooking recipe

Ingredients

1 large head cabbage (about 1 lb.)
1 1/2 Tbsp. butter or margarine
1/4 c. finely diced green pepper
1/4 c. chopped celery
1/4 c. minced onion
1 1/2 c. cooked, seasoned rice
1 c. bulk pork sausage
1/2 tsp. salt
1/2 tsp. thyme
1 c. tomato juice
2 1/2 c. water
1 small whole onion

Preparation

Remove heart from cabbage.
Cover with boiling water; let stand until cabbage is wilted.
Separate leaves, being careful not to break.
Drain; dry on paper toweling.
Melt butter in a heavy skillet; saute pepper, onion and celery 2 minutes.
Add cooked rice and sausage to vegetables.
Mix well; season.
Put about 1/4 cup mixture on each cabbage leaf.
Roll with filling inside; fasten edges with toothpicks.
Place in a greased baking dish. Add tomato juice, water and whole onion.