2 heads Savoy cabbage
1 pound ground sausage (i use Bob Evans sausage roll)
1 medium onion, chopped small
1 pound uncooked long grain rice (I use Carolina)
2 jars Gundelsheim sauerkraut (or any good sauerkraut)
1 or 2 packages Hillshire Farms Lit'l smokies
saved water from cooking the cabbage
Cut the core out of the cabbage but leave it whole. Place it, with
the empty core area facing up, in a large pot of boiling water and simmer until you can pull the leaves off easily.
Meanwhile, thoroughly mix together the sausage roll, uncooked rice and onion.
Drain the head of cabbage. Pull off
large leaves and cut out the large
vein. Place a few leaves of cabbage in the bottom of a large pot, then
scatter some sauerkraut on top of them. Roll about 1/4 to 1/3 cup of
filling in each leaf (depending on
the size of your leaf) and arrange cabbage rolls on top of the
sauerkraut. Throw in the lit'l smokies, tucking some between the cabbage
rolls, then add some more sauerkraut. Repeat layers...cabbage rolls,
sauerkraut and smokies. Carefully pour in the reserved water from the
cabbage until everything is almost covered. Bring to a boil, then cook
at a slow simmer for several hours. The longer you cook them, the better
they are.
[I like to reheat these in a pan with melted butter, I know, but still they are delicious.]
[These also freeze very well.]
enjoy!
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