Pig-N-Basket

• 1 lb. ground beef
• 1/4 lb. sausage
• chopped onion
• 1/4 c. uncooked rice
• salt and pepper to taste
• 1 large cabbage
• 1 large can sauerkraut
• 2 ham hocks
• 1 can tomato soup
• 1/2 c. water

1. Brown ground beef, sausage, onion, rice, salt and pepper in skillet.
2. Set aside.
3. Take core out of cabbage.
4. Put in boiling water and simmer until it will separate.
5. Trim veins and take leaves off, one at a time.
6. Spoon ground beef mixture into leaves, roll up and secure with a toothpick.
7. Wash sauerkraut to take out some of the strongness.
8. Put 1/2 in bottom of deep pan or crock-pot.
9. Put ham hocks in sides and put pigs in the middle. Cover with rest of kraut.
10. Add tomato soup and water.
11. Pour over all.
12. Let simmer slowly for 2 hours.

ground beef, sausage, onion, rice, salt, cabbage, sauerkraut, ham hocks, tomato soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356837 (may not work)