German

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

Prep: 10 min. Cook: 1 1/4 hours Yield: 8-10 servings

In a large deep skillet or dutch oven, brown sausage in the butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.