Jeannies Stuffed Cabbage

• 3 lbs ground beef
• 1 lb hot Italian sausage, removed from casing
• 1 head cabbage
• 1 (32 ounce) jar sauerkraut
• 2 cups cooked rice
• 1 (29 ounce) can tomato sauce
• 12 teaspoon red pepper flakes

1. place cabbage in water in a large saucepot, bring to a boil.
2. in a large skillet, brown beef and sausage until no longer pink.
3. remove from heat and stir in cooked rice and 1/2 tsp of red pepper flakes.
4. As cabbage cooks begin to remove the outer leaves.
5. This takes a little time to work through the entire head so be patient, you want the leaves to come off in one piece.
6. Layer the bottom of a 9" x 13" casserole dish ( you'll probably need two)with saurkraut.
7. stuff cabbage leaves with meat mixture and roll up tucking in the ends.
8. place stuffed cabbage in dish on top of saurkraut cover with remainder of saurkraut and tomato sauce.
9. cover with aluminum foil and bake at 350 degrees for 1-1/2 to 2 hours.

ground beef, hot italian sausage, cabbage, sauerkraut, rice, tomato sauce, red pepper

Taken from www.food.com/recipe/jeannies-stuffed-cabbage-299051 (may not work)