Combine ground chuck, sausage, chopped onions, garlic and Spanish rice in a large bowl. Using your hands, mix well.

Cover and refrigerate the meat mixture for several hours or overnight to allow the meat to absorb the flavour of the onion and seasonings completely.

Blanch the cabbage leaves: first, remove just the outer leaves, then use a paring knife, and remove the core. Bring a large pot of water to a boil.

Then take the whole cabbage and set it in the boiling water until the outer leaves are somewhat pliable and softened.

Let the next outer leaf blanch, and then it can be removed.

Repeat this process until you get as many leaves as you need.

When you get to the point where the leaves are too small to mess with, remove what’s left of the head, cool it down, throw it in a bag and use it as a vegetable or coleslaw or some other food preparation.

Next, take the meat mixture and form individual meatballs placing each meatball on one softened cabbage leave and wrap the leave around the meatball securing the ends with a toothpick through the centre of the meatball and place each roll in a large stock pot or roaster.

Next, Add the Sauerkraut and the V-8 Juice over the cabbage rolls and add salt and pepper to taste.

Cook over medium to medium-low heat till the juice comes to a boil. Lower heat and simmer for 2 to 3 hours or until the meatballs reach an internal temperature of 165 degrees Fahrenheit and are no longer pink in the middle; making sure to gently stir occasionally to prevent the cabbage from sticking and scorching.