Hungarian Cabbage Rolls

• 3 cabbages
• 2 lb. ground hamburger
• 1 lb. ground sausage
• 2 c. rice
• 4 large jars sauerkraut
• salt
• 1 large onion

1. Chop onion into small pieces.
2. Mix together with hamburger, sausage and rice; add some salt.
3. In a double boiler, wilt the cabbage rolls.
4. Put a layer of sauerkraut in the pan, about 1-inch thick.
5. Take one cabbage leaf and cut the spine off so it will roll easier.
6. Take a small roll of the meat mix (about 1-inch thick, two-inches long) and roll it up in the cabbage leaf.
7. Poke the ends of the leaf into the meat mixture to secure it.
8. Make one layer of cabbage rolls.
9. Continue process until pan is full.
10. One layer of sauerkraut, one layer of cabbage rolls, etc.
11. Stop about 2 inches from the top.
12. Add water until you can see it; add salt if desired.
13. Cook on medium burner for 4 hours or until rice is done.
14. (Open one cabbage roll to see if the rice is done.) Cabbage rolls can be frozen in Ziploc bags and steamed in a double boiler when desired.

cabbages, ground hamburger, ground sausage, rice, jars sauerkraut, salt, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361514 (may not work)