Cooke cabbage in the large pot for 45 minutes. Drain and cut into individual leaves. 2.5-pound cabbage makes about 10-12 leaves ready for stuffing.
Mix fresh ground pork, Italian mild sausage (remove casing), 3/4 cup white rice, 1 diced onion, 2 garlic cloves (diced). Season with salt, freshly ground black pepper, 2 eggs.
Stuff the cabbage leaves with previously prepared meat.
On the bottom of a large pot add a few single cabbage leaves. Add 10 oz can of tomato sauce. Season with additional pepper and salt. Transfer stuffed cabbage rolls into the pot and cook for about 1 hour. Serve with a hearty piece of bread. Garnish with 1 tsp pf heavy cream, and diced parsley.