Grandma and Grandpa Joe's cabbage roll

THIS RECIPE IS SPECIAL BECAUSE IT REMINDS ME OF MY CZECH HERITAGE. MY PARENTS OFTEN MADE THIS GROWING UP - A FILLING PEASANT RECIPE THAT FILLS YOU UP ON COLD WINTER NIGHTS. MY PARENTS PASSED AWAY 2 YEARS AGO - ONLY 3 MONTHS APART. I THINK OF THEM OFTEN WHEN I MAKE IT.

Ingredients

2 cups	Long grain rice, RINSED
1 kg	Mince
500 g	Pork mince (Main)
1 large	Onion, CHOPPED
3 large	Garlic cloves
1 tsp	Salt
1 tsp	Pepper
2 large	Green cabbage, LEAVES (Main)
2 cans	Sauerkraut
2 cups	Beef stock

Directions

1. PRE HEAT OVEN TO 160C
2. CUT OUT THE CORE OF THE CABBAGES AND BOIL IN A LARGE POT UNTIL COOKED THROUGH
3. RINSE RICE UNTIL WATER RUNS CLEAR
4. MIX TOGETHER RICE/MINCE/PORK MINCE/CHOPPED ONION/CHOPPED GARLIC/SALT/PEPPER
5. REMOVE A CABBAGE LEAVE AT A TIME CUTTING OUT THE TOUGH VEIN THAT RUNS THROUGH THE CENTRE.
6. LAY CABBAGE LEAVE ON A FLAT SURFACE AND PUT A COUPLE OF TABLESPOONS OF THE MIXTURE ON ONE EDGE OF THE CABBAGE LEAF AND ROLL - FOLDING THE EDGES IN AS YOU GO.
7. PLACE EACH CABBAGE ROLL INTO A LARGE ROASTING PAN/TUCKING EACH CABBAGE ROLL CLOSELY TO THE NEXT AND MAKE A BASE LAYER
8. BETWEEN EVERY LAYER ADD A LARGE CAN OF SAURKRAUT AND ANY REMAINING CABBAGE LEAVES CUT INTO SMALLER PIECES.
9. ADD A COUPLE OF CANS OF BEEF BROTH TO THE ROASTING PAN AND WATCH CLOSELY TOPPING UP AS NEEDED - SO THE PAN DOESN'T RUN DRY.
10. COOK FOR 2 HOURS