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|water to boil|
|1 lb||spicy sausage ( hot or medium )|
|2 lb||ground beef|
|1 tsp||lawrey season salt|
|2 small||onions minced fine|
|2||celery stalks minced fine|
|2 Tbsp||heinz 57 sauce|
|2 Tbsp||worcestershire sauce|
|1 jar(s)||sauerkraut ( large jar or use two)|
|2 can(s)||tomato soup|
|2 1/2 can(s)||water|
Boil cabbage until half cooked, drain. Boil barley until half cooked, drain.
Brown ground beef and sausage and drain well. Add onions, celery and seasonings cook till tender.
Core the cabbage and trim leaves that need it. Rolls cabbage leaf around the meat mixture. Place in a deep baking dish. Spoon Sauerkraut over the cabbage rolls to cover well. Mix Soup and water together and ladle over the Sauerkraut. Bake at 250 degrees for 4 hours.