Stuffed Zucchini

• 4 zucchini squashes
• 1 to 2 green bell peppers, diced
• 1 large onion, chopped coarsely
• 1/2 lb. ground chuck
• 2 c. fresh corn (frozen can be substituted)
• 1 tomato, chopped
• 1 whole pimento, sliced
• 1 to 2 eggs, slightly beaten
• 1 c. seasoned bread crumbs
• 3 Tbsp. Worcestershire sauce
• 1/4 tsp. black pepper
• 1 tsp. salt
• 2 Tbsp. butter or margarine
• 1 large head cabbage
• 1 1/2 c. finely chopped onion
• 1 c. tomatoes
• 2 tsp. salt
• 1 lb. center loin pork, finely cut up
• 1 large can tomato soup and 1/2 c. ketchup
• 1 large can sauerkraut, drained and washed
• 1/2 c. rice, cooked for 3 minutes (only slightly cooked)
• 2 large eggs
• 1 large onion, sliced
• 2 cloves garlic, chopped
• pepper to taste
• 1 lb. lean ground beef

1. Remove the center core of the cabbage.
2. Place it in a pan of boiling water and continue boiling until the cabbage is soft. Drain off the hot water into another pot, but save it for later.

zucchini, green bell peppers, onion, ground chuck, fresh corn, tomato, pimento, eggs, bread crumbs, worcestershire sauce, black pepper, salt, butter, head cabbage, onion, tomatoes, salt, center loin pork, tomato soup, sauerkraut, rice, eggs, onion, garlic, pepper, lean ground beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271143 (may not work)