1. Boil cabbage in lightly salted water, leaf by leaf. The leaves should be soft and pliable.
2. Prepare filling by combining beef, sausage, rice, egg, salt, pepper and onion. Mix well.
3. Place a tbsp. or so in each cabbage leaf. Fold the leaf over the meat making a small packet.
4. Place in electric skillet or crock pot. Repeat until all cabbage and meat mixture is gone.
5. Pour 3/4 of can of tomato juice over the cabbage rolls if using the electric skillet. If using the crock pot, pour all of the juice over the rolls.
6. If using an electric skillet, simmer at 325 degrees for 30 minutes. Add the rest of the juice and simmer for an additional 15 to 30 minutes.
7. If using the crock pot, cook on low for 10 hours.