3/4 lb. pork
3/4 lb. ground chuck
Lg. head cabbage
3/4 c. minute rice
2 eggs
1/4 c. ketchup
1 tbsp. Worcestershire sauce
Salt and pepper
Sauerkraut
Tomato soup

Put large head of cabbage with core removed, bottom side down, in boiling water. Cook 5 minutes. Turn over and cook a few minutes more. Remove and drain. Save the cabbage juice. To the meat mixture, add rice, eggs, ketchup, Worcestershire sauce, salt, and pepper. Mix with pork until blended then work with fingers. The more you work it, the tougher it gets. Stuff leaves and roll cabbage. Take a large can of sauerkraut, add 1/2 to the bottom of a large pot. Stack cabbage on top. Pour water over cabbage just enough to cover it. Add the rest of the sauerkraut. Cook on stove. Bring to a boil, then reduce heat to simmer and cook 1/2 hour to 45 minutes. Heat tomato soup that had been thinned with cabbage water. Saute onions and 2 tablespoons flour. Add to pot the soup, flour, and onions. Cook 15 more minutes.