Mrs. Ponsetta'S Hungarian Cabbage Rolls

• 2 lb. lean ground chuck roast
• 1 lb. mild sausage
• 2 heads cabbage
• 1 Tbsp. garlic powder (not salt)
• 1 Tbsp. prepared mustard
• 2 Tbsp. Worcestershire sauce
• 3 medium onions in rings
• 3 c. rice
• 1 large can tomato juice
• 2 cans sauerkraut, shredded

1. Mix all ingredients except cabbage, onions, tomato juice and kraut.
2. Parboil cabbage a few leaves at a time until wilted.
3. Shape mixture into oval shapes (size of a bar of soap) and wrap into cabbage leaf.
4. Place rolls into a 5 quart cooker sprayed with Pam. Spread sauerkraut on top with onion rings.
5. Put several leaves of cabbage on top and pour tomato juice over it.
6. Boil for 2 hours, 1 hour at medium heat and 1 hour at low heat.
7. Serves 13.
8. These are truly delicious.

lean ground chuck roast, sausage, cabbage, garlic, mustard, worcestershire sauce, onions, rice, tomato juice, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045144 (may not work)