1 head cabbage
1 med. onion, diced
1 tbsp. Crisco
1 1/2 lb. ground beef and 1.4 lb. unseasoned sausage (or 1 3/4 lb. ground
beef)
3/4 c. rice (regular)
Salt and Pepper to taste
1 lg. can sauerkraut, drained
1 sm. can tomato sauce
2 c. tomato juice
3 tbsp. ketchup
Chili powder

Heat cabbage in kettle of boiling water until limp enough to wrap around a meatball and be secured with a toothpick. While cabbage softens, saute onions in Crisco and add meat, rice, salt, pepper and dash of chili powder. Form meat into walnut-sized balls and loosely wrap with cabbage. Line pan with 1/2 of sauerkraut and tomato sauce and ketchup. Add rolls, then cover with remaining sauerkraut and juice. Cook slowly for 2 1/2 hours. 300 degrees on top of stove.