My Favorite Stuffed Cabbage

• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1/4 c. rice, cooked a couple of minutes
• 1 beaten egg
• 1 medium onion, chopped
• 1 small clove garlic, minced
• salt and pepper to taste
• 2 lb. head of cabbage
• 1 medium size can sauerkraut
• 1 large can tomato juice
• 1 can whole tomatoes

1. Mix together first 8 ingredients.
2. Cut out of core of cabbage and place in container of boiling water until leaves come loose. (Do not overcook.)
3. When leaves cool slightly, roll meat in leaves.
4. With pointing finger, tuck in the ends.
5. Place in bottom of pan a layer of extra leaves, then cabbage rolls and a layer of sauerkraut. Cover with juice and the crushed tomatoes on top. Bake in a 350u0b0 oven for 1 to 2 hours.

ground beef, ground pork, rice, egg, onion, clove garlic, salt, head of cabbage, sauerkraut, tomato juice, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1079540 (may not work)