Cabbage Rolls III

These stuffed cabbage leaves are filled with ground beef, pork, rice, and onion; layered in sauerkraut; and simmered on the stovetop until done.

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1 pound lean ground beef

1 pound ground sausage

1 onion, finely chopped

3/4 cup uncooked white rice

1 cup water

salt to taste

ground black pepper to taste

1 large head cabbage

1 (32 ounce) jar sauerkraut

In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.

Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.

Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.

Place a layer ofsauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut.Pour in enough water to cover the rolls.Bring to a boil, lower heat, and simmer for 90 minutes.

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