Violet'S Stuffed Cabbage

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup rice
• 1 egg
• 1 Tsp salt
• Pepper to taste
• 2 T bacon fat
• 1 onion, chopped
• 1 head cabbage
• 1 package sauerkraut, rinsed and drained
• 1 can tomato soup
• 1 28 oz can tomatoes
• 1 tsp caraway seed

1. Cook rice in 1 cup water, cool. Cook onion in bacon fat till tender. Mix ground beef and pork with salt and egg; add cooled rice. Season with pepper to taste. Core cabbage and par boil, removing outer leaves as they begin to soften. Shave downs thick stems. Place 1/4 cup meat filling on each leaf; roll up and poke in sides. Julienne extra cabbage and add to sauerkraut.
2. Layer rolls in a Dutch oven with sauerkraut, onion, tomato soup, tomato, and caraway seed. Cook on low for 1 to 1-1/2 hours. Serve with sour cream.

ground beef, ground pork, rice, egg, salt, pepper, t, onion, cabbage, sauerkraut, tomato soup, tomatoes

Taken from www.epicurious.com/recipes/member/views/violets-stuffed-cabbage-52593591 (may not work)