German Style Cabbage Rolls

Boil the cabbage heads until the outer leaves soften and turn translucent, then peel off the leaves and let them cool enough to handle.

Trim the thick rib from each cabbage leaf so the leaves fold cleanly without splitting.

Mix the beef, sausage, rice, onion, garlic, salt, and pepper; shape small portions into oblong rolls sized for the cabbage leaves.

Wrap each meat portion in a cabbage leaf, tucking in the sides, and arrange the rolls tightly in a deep heavy pot.

Layer sauerkraut between rows, pour tomato sauce over the top, add enough water to barely cover, then cover and simmer gently for 2 to 4 hours until tender.