Mom'S Cabbage Rolls

• 1-2 very large heads of cabbage (flat outer-middle layer leaves)
• 2-3 Tbsp. EVOO
• 1 lb Lean Ground Beef or ground Sirloin
• 1 lb Polish Sausage (pork)
• 2 c. cooked rice (see note)
• 1 small-medium Spanish onion finely chopped
• 3 cloves garlic minced
• 3/4 tsp.salt
• 1/4 tsp ground black pepper
• 1 egg
• 2-8oz cans tomato paste
• 28 oz jar German Sauerkraut

1. Prepare the Cabbage:
2. Strip whole, large and medium flat leaves of cabbage from head without tearing. Set curly/core aside for salad or homemade Sauerkraut. In a large stock pot heat 2-3 Tbsp EVOO over medium flame to just before smoking. Drop cabbage leaves in and toss with wooden paddle so all leaves touch oil. Toss until softened. Remove immediately from heat. Let cool.
3. Prepare the filling:
4. In a large mixing bowl, knead beef, pork sausage (remove casing), 1 cup of the rice, onion, garlic, salt, pepper, egg and 1 can tomato paste. If consistency is to wet or sticky, add rice until mixture is slightly firm, but moist.
5. Form the Cabbage Roll:
6. Form meat into 2 to 3 oz oblong balls and wrap egg roll fashion with softened cabbage leaves. Place single layer, side by side, in 13x9 baking dish or large roaster. Once you have utilized all the meat filling, evenly distribute cabbage rolls in dish or roaster. Smear with tomato paste and cover with drained sauerkraut.
7. Cover with foil and roast at 350 for 45 min. to an hour(until meat is done). Serve hot.

cabbage, evoo, ground beef, sausage, rice, onion, garlic, tspsalt, ground black pepper, egg, tomato paste, sauerkraut

Taken from www.epicurious.com/recipes/member/views/moms-cabbage-rolls-50071291 (may not work)