Spanish Cabbage Rolls

1 box spanish rice mix
2 lbs. ground beef
1 lb. hot sausage
1 onion chopped
1 green pepper chopped
4 crackers
1 egg
1/2 tsp. chili powder
1/4 tsp. garlic salt
dash black pepper
1 whole cabbage
1/2 can (10 3/4 oz.) tomato soup undiluted
water
sugar
Mix rice and other ingredients without using rice seasoning packet
in pot. Boil cabbage in water (enough to cover cabbage) and
cook 10-15 minutes until partially cooked. Remove cabbage from pot
and allow to cool. Remove outer leaves from cabbage. Mix remaining 
ingredients. Add a ball of meat mixture to a cabbage leaf and roll
up. Secure with a toothpick. In a large kettle make a layer of 
cabbage rolls. Dilute soup with 1 can water. Pour over rolls. 
Sprinkle with 1 tsp. reserved spanish rice flavoring and 1 tsp.
sugar. Repeat this procedure until pot is full. Simmer on stove top
2 1/2 hours until most liquid is absorbed. Remove carefully. Serve 
hot.