1 head green cabbage
1 cup cooked rice
1 lb. lean pork sausage
1/2 lb. ground chuck
1/2 cup diced onion
1 tsp. Italian herb seasoning
1 tsp oregano
1 tsp. garlic powder
1 tsp. ground pepper
1 tsp. salt
2 16-oz. cans whole tomatoes

10-12 servings.  In large Dutch oven, bring four quarts water to a boil.  Core cabbage and submerge in boiling water.  Boil 10 minutes and drain.  When cool enough to handle, separate leaves.  In a bowl, combine rice, sausage, beef, onions and 1/2 tsp. of each seasoning.  Drain 1 can tomatoes, reserving fluid.  Chop tomatoes and add to rice mixture.  Divide mixture and place on 10-12 cabbage leaves.  Fold in ends and roll up.  Place cabbage rolls in a greased glass baking dish.  In a bowl, combine the other can of tomatoes, reserved tomato liquid and the rest of the seasoning.  Cut up tomatoes.  Pour over cabbage rolls.  Cover tightly with foil.  Bake at 375 degrees for 1 hour.