FILLING:

2 lbs. ground beef
1 lb. sausage
1 c. rice, uncooked
Salt and pepper to taste
Chopped onion
Garlic (optional)
2 eggs

1 qt. tomato juice Cabbage

Mix all filling ingredients together and shape about 2 tablespoons of mixture into footballs.

Core cabbage. Make 4 cuts into leaf base on stem end, cutting into head about an inch to be sure each leaf is released.

In a large pot, turn cabbage stem end down. Add about an inch of water and a little salt. Cover and steam until well wilted so leaves will roll easily. Drain and cool to handle. Begin with stem end and roll meat filling in leaves. Fold in sides as you go. Place in pot with stem end down or pin with toothpicks.

Cover bottom of large pot with a layer of shredded or chopped sauerkraut. Layer with cabbage rolls, then tomato juice. Continue to layer in this order until all rolls are placed.

Cook over medium heat until mixture begins to boil. Reduce heat to simmer and cover pot. Let cook about 1 1/2 hours until rice is done. May use canned tomatoes in place of juice.