Hungarian Stuffed Cabbage Rolls

Prepare cabbage leaves:
Boil cabbage head in water.
Cut heat off.
Peel off 1 leaf at a time a place in strainer.

Prepare stuffing:
1 lb ground chuck
1/4 lb meat sausage
1 egg
1 tsp salt
1 tsp pepper
1 small onion, finely chopped
1 clove garlic, mashed and minced
Worcestershire & Tabasco sauce
2/3 cup carolina rice
8 oz tomato sauce
1/2 lb sourkraut

Mix all ingredients very well with the exception of the
kraut and all but some tomato sauce.
Place a little on a leaf and roll up.
Layer on top of trivet in dutch oven with sourkraut
in between. Pour rest of canned tomato sauce over top.
Cover and simmer 1 1/2 hours.

Prepare sauce in skillet:
Heat oil and add flour. Stir until thick.
Add: one 16 oz can of tomato puree
dash wine vinegar & two heaping Tbs mustard
Tabasco sauce & a little water
Worcestershire sauce
2 bouillon beef cubes
1 tsp fine herbs and basil
1/2 tsp sugar
right smart garlic salt & paprika
pinch salt
Cover and simmer 15 min.