Cabbage Rolls

• 1 large head cabbage
• 1/2 lb. lean sausage
• 2 lb. ground beef
• 1 tsp. garlic powder
• 1 Tbsp. salt
• 2 eggs
• 1 can tomato paste
• 1 c. Minute rice (uncooked)
• 1 large can tomato juice
• 1 large can sauerkraut
• 2 Tbsp. sugar
• 1 tsp. onion salt

1. Cut cabbage in half; remove the heart.
2. Place in large pan of water.
3. Add 1 tablespoon salt; boil for 15 minutes.
4. Separate cabbage leaves (they should be bendable but not soft); let cool. Combine in a large bowl the onion salt, garlic powder, ground beef, sausage, eggs, tomato paste and Minute rice (uncooked).
5. Form a 4-inch (approximate) meatball inside a cabbage leaf.
6. Roll (tucking in at the sides).
7. Place in a large saucepan.
8. When all the cabbage rolls have been placed in saucepan, drain sauerkraut and put it on top of them.
9. Sprinkle on sugar; pour on tomato juice.
10. Cook on medium heat for 1 hour.

head cabbage, lean sausage, ground beef, garlic powder, salt, eggs, tomato paste, rice, tomato juice, sauerkraut, sugar, onion salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=566121 (may not work)