Stuffed Cabbage

• 1 1/2 lb. chuck
• 1/2 lb. pork
• 3/4 c. rice
• 1 egg
• 1 onion, diced
• salt and pepper
• 1 small can sauerkraut or if you prefer, 1 large head cabbage or 2 small
• 1 can tomato soup

1. Wash rice.
2. Let it come to a boil.
3. Drain and cool.
4. Saute onion in bacon fat.
5. Add to meat, rice, egg, salt and pepper.
6. Cut cabbage core head out.
7. Boil until leaves are tender.
8. Take leaves. Cut the rib from cabbage leaf and fill with meat.
9. The bottom of the cabbage which you can't use to make a cabbage roll, cut up and mix with sauerkraut.
10. If you do not like sauerkraut, omit.
11. Put some cabbage on the bottom and cabbage rolls on top.
12. Finish with cabbage and kraut.
13. Pour tomato soup and water to fill the rolls. Salt and pepper.
14. Cook slowly 1 1/4 hours.

chuck, pork, rice, egg, onion, salt, sauerkraut, tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645115 (may not work)