• Begin by combining the beef, the sausage, 1 green onion stalk, garlic salt, and all mushrooms in the food processor and pulse until smooth.
• Move base mix in a food processor into a mixing bowl

  Then chop ½ of one onion (small dice), chop one medium tomato, 1 stalk of green onion ( chopped) and add to the mixing bowl and combine ingredients

Preparing the Cabbage

• Cut the base off the head of cabbage
• Remove at least 12 leaves. I would cook 1 or 2 more in case they rip
• Cook until tender in soft boiling salted water for about 12 minutes or until tender. (salty like your cooking pasta)
• Once cooked place into an ice water bath to stop the cooking

Making the Stuffed Cabbage Rolls

• Layout one cabbage leaves and fill with the stuffing mix starting on the end without the stem. Try to not overfill. Using your fingers shape the filling.
• Roll up the cabbage back toward the thick stem end. This will provide a nice presentation.
• Once rolled up, lightly press down on the roll to help it keep its shape
• Arrange the stuffed cabbage rolls in a 9 by 13 casserole dish. Try to keep the stem in the same direction for presentation.
• Pour the tomato sauce over all the cabbage rolls. Make sure to cover all of them. Add enough sauce to cover the cabbage rolls by half or more.
• Cover with aluminum foil and bake @ 325 for around one hour or until tender.