2 sm. crabbages
6 c. sauerkraut
1 lg. onion, chopped
2 lb. ground meat (beef or beef and pork mixture)
1 c. bread crumbs
2 eggs, beaten
1 tbsp. salt
1 tbsp. paprika
1 lb. pork sausage links
1 can beef broth
1 pt. sour cream

Place cabbage leaves in a large pot; cover with water. Cook briefly until leaves are wilted. Drain and dry with paper toweling.

Mix onion, ground meat, bread crumbs, eggs, salt, and paprika for meat loaf. Place meat mixture (about 2 tablespoons each) into each cabbage leaf and roll leaf around meat. Put layers of sauerkraut, sausage, cabbage rolls, into a large pot; add beef broth. Simmer gently for 2 hours. Serve with dollop of sour cream on each portion.

Any leftover cabbage may be layered in the pot with the cabbage rolls.