2 lbs. ground beef
1 lb. pork sausage
1 lg. onion
1/2 tsp. salt or to taste
1/2 c. barley
1 tsp. garlic powder
2 eggs
Black pepper
1 lg. can sauerkraut
Paprika
1 lg. cabbage

Cut core out of large cabbage. Place core-side down in bottom of large pot of water. Bring to boil with lid on. Take leaves off as they become wilted. Place leaves on plate or platter to cool. Reserve 2 cups water in pot.

While leaves are cooling, mix beef, pork, chopped onion, salt, pepper, garlic powder or fresh garlic, and eggs well. Roll meat mixture in cabbage leaves.

Place a layer of sauerkraut on bottom of pot with water. Put layer of filled rolls. Sprinkle paprika. Continue layers of kraut and rolls and paprika, ending with kraut. If any cabbage is left, cut up on top of kraut and put more paprika on top. Cover with lid. Simmer about 2 hours or until done. Shake pot every so often.