• 4 Wimmer’s Bratwurst
• 1 head cabbage
• 1 can (10 ¾ oz.) tomato soup
• 1 cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup minced onion
• 1 tablespoon prepared mustard
• ½ cup grated Cheddar cheese

1. Trim outer leaves of cabbage and toss out.
2. Remove 4 good leaves and boil about 5 minutes.
3. Drain and cool.
4. Chop remaining cabbage and cook about 5 minutes; drain well.
5. Mix soup with milk, salt, pepper, onion and mustard and heat, stirring until well blended.
6. Heat sausages in boiling water about 3 minutes; drain.
7. Place sausages on cabbage leaves.Make a slit in each sausage and fill with 1 tablespoon of soup mixture.
8. Roll cooked cabbage leaves around each sausage and place in a 1 ½ quart baking dish.
9. Pour remaining soup mixture over cabbage rolls and top with cheese.
10. Bake at 350º for 35 to 45 minutes until golden brown.

Microwave:

1. Microwave covered on high 6 to 10 minutes or until heated through completely.
2. Rotate dish several times.
3. Let rest 5 minutes before serving.

Makes 4 servings.