Mrs. Ponsetta'S Hungarian Cabbage Rolls - cooking recipe

Ingredients

2 lb. lean ground chuck roast
1 lb. mild sausage
2 heads cabbage
1 Tbsp. garlic powder (not salt)
1 Tbsp. prepared mustard
2 Tbsp. Worcestershire sauce
3 medium onions in rings
3 c. rice
1 large can tomato juice
2 cans sauerkraut, shredded

Preparation

Mix all ingredients except cabbage, onions, tomato juice and kraut.
Parboil cabbage a few leaves at a time until wilted.
Shape mixture into oval shapes (size of a bar of soap) and wrap into cabbage leaf.
Place rolls into a 5 quart cooker sprayed with Pam. Spread sauerkraut on top with onion rings.
Put several leaves of cabbage on top and pour tomato juice over it.
Boil for 2 hours, 1 hour at medium heat and 1 hour at low heat.
Serves 13.
These are truly delicious.