Pigs In A Blanket

• 2 1/2 heads cabbage
• 1 lb. ground veal
• 1 lb. ground beef
• 3/4 c. instant rice
• 1 tsp. pepper
• 3 Tbsp. butter
• 1/4 c. diced onion
• 2 Tbsp. flour
• 1 garlic clove
• medium can tomato sauce
• 1 tsp. chopped parsley
• 1 Tbsp. salt
• 2 lbs. sauerkraut

1. Saute onion in 2 Tbsp. butter and let cool.
2. Rub bowl with garlic; mix meat, salt, pepper and onion.
3. Add rice and parsley. Core cabbage, place in large pot and pour hot water over cabbage to soften leaves.
4. Let stand in hot water for 10 minutes.
5. Remove from water, cut out hearts and cross ends of cabbage leaves over each other.
6. Place 1/4 c. meat mixture onto leaf, roll up and tuck in edges.
7. Spread 1 lb. sauerkraut into bottom of large pan and place stuffed cabbage leaves on top of sauerkraut.
8. Cover with remaining sauerkraut, pour tomato sauce over sauerkraut and add enough water to cover pigs.
9. Add salt & pepper.
10. Cover and bake at 350 degrees for about 1 1/2 hours.
11. Melt 1 Tbsp. butter; add flour and stir until flour is brown.
12. Stir browned flour into sauerkraut/water mix.
13. Bake another 20 minutes.

cabbage, ground veal, ground beef, instant rice, pepper, butter, onion, flour, garlic, tomato sauce, parsley, salt, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37847 (may not work)