2 heads cabbage
3 c. water
1 c. rice
1 pkg. mild sausage patty roll
1 1/4 lb. chopped beef
Paprika
1 lg. can sauerkraut
1 c. barley
1 jar Ragu spaghetti sauce with meat

1. Remove core from 1 head of cabbage; cut into 1/4 inch strips; rinse; set aside.

2. Put sauerkraut in sieve; rinse with cold water; set aside.

3. Cook rice according to package directions; drain; rinse with cold water; set aside.

4. Core the second head of cabbage and place in pot of boiling water. Cook 5 minutes. Remove from pot; let cool. When cool enough to handle, peel off leaves one by one. Trim thick end of core of each leaf level with leaf.

5. In large bowl mix together your sausage, hamburger, rice, and 1/4 cup barley. Season with paprika. Set aside.

6. Place cabbage leaf on flat surface so base of core is towards you.

7. Spoon hamburger mixture into cabbage leaf; fold cabbage leaf over to make roll.

8. In large pot - first layer. Place 3 cups of water in bottom of pot. Spread a layer of sauerkraut on bottom (just enough to cover pot). On top of sauerkraut, place a layer of shredded cabbage. Sprinkle with barley. Place stuffed cabbage roll layer on top. Pour 1/4 bottle of spaghetti sauce over rolls.

9. Make a second layer as above. Again starting with sauerkraut.

10. Repeat for a third layer if necessary. (Make sure your top, final layer is a layer of sauerkraut and cabbage.)

11. Sprinkle with barley. Cover with spaghetti sauce.

12. Cover pot with lid, cook on medium heat for about 2 hours or until cabbage leaves are tender. If need more juice, add 1 cup water. Serve with rye bread or rolls and butter and applesauce.