1 lb. fresh sausage, unseasoned
1/2 c. uncooked rice (old fashioned)
1 egg
1 sm. onion
1 cabbage head
1 lg. can sauerkraut
1/2 gallon (or as needed) tomato juice
Salt and pepper to taste

Mix sausage, rice, onion, egg, salt, pepper; set aside. Put cabbage in warm water for a few minutes. Place sauerkraut in bottom of pot. Make sausage in little rolls about as round as an egg. Carefully take off cabbage leaves. Roll sausage up in leaf. Place on sauerkraut in pot. Pour tomato juice over until rolls are covered. Cook slowly so the rolls will not come apart. Cook 1 1/2 to 2 hours.