Stuffed Cabbage

1-1/2 lbs. ground beef
1/2 to 3/4 lbs. mild Italian Sausage, removed from casing
1 head cabbage
1 to 1-1/2 cups cooked rice
Salt and pepper
1/4 cup parsley, chopped
1 small onion chopped
1 garlic clove minced
1 pkg. barrel cured sauerkraut
1 medium can tomatoes, chopped

Cut a circle around the core of the cabbage to loosen the leaves, and then drop them into a large pot of boiling salted water. Lift out after 3 or 4 minutes. Carefully select the large outer leaves. Lay them out flat, and cut out a small V from the root end to remove the hard spine. Combine ground beef, sausage, rice, salt and pepper, parsley, onion and garlic. Mix thoroughly. Place some filling in the center of each leaf. Fold in the sides, and then roll to make a neat sausage-shaped package. When finished making rolls, layer some tomatoes, sauerkraut and rolls in the bottom of a large deep pot snugly; layer with more tomatoes, sauerkraut and cabbage rolls until all cabbage rolls are added to the pot ending with the tomatoes and sauerkraut. Cover pot and simmer on low heat for several hours.