2 1/2 to 3 lb. ground chuck
1/2 to 3/4 c. rice, raw
1 lg. onion, chopped
2 eggs
4 cloves garlic
1 1/2 tsp. salt
1/2 tsp. pepper
1 head cabbage
1 can tomato juice
2 cans tomatoes
1 bag sauerkraut or 1 lg. can

In large bowl mix meat, rice, onion, eggs, garlic salt and pepper. Cut out center core of cabbage. Place in boiling water until leaves wilt, then take leaves out and let them cool down. Place approximately 2 tablespoons of mixture in end of cabbage leaf then roll up leaf.

In large pot place some sauerkraut in bottom. Then place cabbage rolls in after covering bottom of pot. Put in some tomatoes, little more sauerkraut, then start another layer after pot is filled. Pour in tomato juice over rolls. Bring to slow boil, then turn heat down. Cook approximately 2 hours.