Aunt Kay'S Version Of Cabbage Rolls

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   Mix the ground beef, sausage, egg, rice and Worcestershire sauce in a large bowl or pan. Form this mixture into egg-shaped forms a little larger than an egg. Boil the head of cabbage to soften the leaves. Wrap a cabbage leaf around each piece of egg-shaped meat. Line a roasting pan with aluminum foil. Line the aluminum foil with a half jar of drained sauerkraut. Place wrapped meat on the layer of sauerkraut. Spread the remainder of the sauerkraut on top of the wrapped meat. Mix the soup with 1 can of water, then pour over the top layer of sauerkraut. Cover your pan with another piece of aluminum foil. Bake at 350u00b0 for 2 1/2 to 3 hours.

* Per serving · 4 servings · Values may vary.

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