2 med. heads cabbage
2 lbs. lean ground beef
1 lb. spicy sausage
1/2 - 3/4 c. raw rice
2 eggs
1 med. onion, chopped fine
About 3/4 c. celery, chopped fine
Salt, pepper & garlic as desired
1 bag sauerkraut

Remove bruised cabbage leaves and core. Place in boiling water. Cover, stand 10 minutes with heat turned off. Cool on cookie sheet.

Brown sausage; drain. Add to ground beef. Mix in rice, eggs, desired amount of garlic, salt, pepper and the onions and celery.

Place 2 tablespoons of filling in each leaf and roll up, tucking in sides.

Place half bag of sauerkraut in bottom of Dutch oven. Arrange rolls on top and cover with cold water. Add balance of "kraut" with few teaspoons of catsup on top for color.

Bring to boil, reduce heat and simmer about 2 hours or until rice is done.