Jambalaya

Jambalaya Stuffed Cabbage Rolls

1 pound of Ground Beef
1 pound of Ground Sausage
2 eggs
1 cup of Bread Crumbs
1/4 cup of Brown Sugar
1 head of Cabbage
1 cup Diced Red Peppers, Green Peppers, Diced Onions
1 bag of Jambalaya Mix
1 Teaspoon Dill
1 Teaspoon Sweet Basil
1 8 oz can Crushed Tomatoes

Cut cabbage in half. Boil cabbage for about 10 minutes. Remove cabbage from the water and cool. In a crock pot, add the reserved cabbage water and put in the crushed tomatoes, basil and dill. In a bowl add the ground beef, sausage, eggs, bread crumbs, red and green peppers, onions, and brown sugar. Add the Jambalaya Mix and remove the bay leaf. Add the bay leaf to your crock pot mixture. Mix all the ingredients in bowl together. Take your cooled cabbage leaves and pull apart. Form the meat mixture into meatballs, place inside a cabbage leaf, and roll the leaf around the meatball. Place the roll into your sauce in crock pot. Cook in the crock pot on high for 7-8 hours. Severs 8-10.