Stuffed Cabbages

• 1 large head cabbage
• 1 lb. ground beef or chuck
• 1/2 lb. ground pork
• 1/2 tsp. salt
• 1 tsp. pepper
• 1 c. raw rice (not quick cook)
• 1 large onion (1/2 grated and 1/2 sauteed in butter)
• 1 to 2 c. cold water
• 1 large can sauerkraut
• 1 large can whole tomatoes, undrained

1. Core and steam cabbage until leaves can be peeled off in whole pieces.
2. In a large bowl, mix together meats, rice, onion, salt and pepper.
3. Add water to meat/rice mixture until "sloppy" to the touch; more is better than not enough.
4. Line bottom of roast pan with outer, torn cabbage leaves (reserve enough to cover casserole, also).
5. Pour 1/2 can of sauerkraut over leaves.
6. Roll small amount of meat/rice mixture in individual cabbage leaves, starting from stem side and tucking in edges.
7. Place rolls in layers on top of sauerkruat.
8. Add remaining sauerkraut with juice, tomatoes
9. with juice and 1/2 can water.
10. Top with remaining torn leaves which will burn while cooking and will be discarded. Cover and bake at 350u0b0 for 1 hour. Serve with mashed potatoes and crusty bread.

head cabbage, ground beef, ground pork, salt, pepper, rice, onion, cold water, sauerkraut, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416412 (may not work)