- Details
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Parent Category: Recipes
1/2 lbs lean pork sausage
1 lb sage sausage
1 cup quick cooking rice
salt and pepper
1/2 tsp garlic salt
1 small chopped onion
1 large head cabbage
2 cans chopped sauerkraut
Mix sausage, onion, rice, garlic, salt and pepper. Steam cabbage
head in a large pan of water. Remove a leaf at a time and place a
large meatball with a little sauerkraut around the meat, inside; roll
up good. Place in a large pan. Continue process until all meat
mixture is used up. Cover with sauerkraut and simmer for 1 to
1-1/2 hours. Add enough water to bubble. Add more along if
necessary to keep from sticking
