How to make Sweet Sausage Cabbage Rolls:
The night before making the rolls,freeze the whole head of cabbage. 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 bouillion and reduce heat and 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 Premio Sweet/Mild Italian Sausage mixture and mix well. Now lay out the cabbage leaves and fill them with a tbsp of filling. As you fill each on 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 top starts giggling turn down to low. Cook a total of 1 hour. Serves 6 people.