This is a big recipe and may result in leftovers. It's actually better the second (or third) day.
It fills a big turkey roaster.

3# seasoned loose breakfast sausage
3# kohlbassi
1 head of cabbage
2 bags or 2 cans of sauerkraut
1/2 cup uncooked rice

Preheat oven to 350
Open, rinse and drain sauerkraut
Shred cabbage.
Mix cabbage and sauerkraut together and set aside

Parboil rice in 1/2 cup of water. You don't want the rice fully cooked. It will finish cooking in the oven.
Mix the rice and sausage. Use the rice sparingly or your sausage balls may be too starchy.
Form sausage into golf ball sized balls.
Cut kohlbassi into 1" slices

Layer the roaster.
1 layer of sauerkraut, layer of sausage balls, sauerkraut, kohlbassi, sauerkraut.

In the roaster I use, I typically get a full layer of sausage balls and a full layer of sauerkraut.

When the roaster is full, add a quart or so of water.
Cover, close vent and bake for 2-1/2 to 3 hrs.

I serve over mashed potatoes.
You can also do this in a crock pot but will need to reduce the recipe

Hope you enjoy this as much as I do.