1 (3 lb.) head cabbage
2 lb. ground pork
1 1/2 lb. ground chuck
1 lg. onion
1/3 c. raw rice
3 tbsp. salt
1 c. shredded cabbage
1 (No 2 1/2) can sauerkraut (opt.)

Cut out heart of cabbage. Pour boiling water into cavity. Separate leaves. Mix meats, diced onion and cabbage with salt and rice. Place small rolls of meat mixture, about 1/3 cup in each leaf and roll up. Place on bed of kraut or bed of cabbage leaves in kettle. When all rolls have been put in place, spread other 1/2 kraut or cabbage on top. Add 1 to 2 cups water. Put lid on tightly and steam for 3 hours or more on low heat. Makes 20 rolls.