2 lb. ground beef
1 lb. ground pork
1 1/2 tbsp. salt
1 tsp. black pepper
1/2 tsp. garlic powder
1 lg. onion, finely chopped
2 cans tomato soup
1 lg. can tomatoes
1 c. partially cooked rice
1 lg. jar sauerkraut
2 lg. heads cabbage
Dried crushed chilies
Whole onions
Whole bay leaves

Boil cabbage. Separate leaves. Combine beef, pork, salt, pepper, garlic, onion, 1 can tomato soup and rice. Place on cabbage leaves and roll up.

In oiled Dutch oven, single layer rolls, alternating with sauerkraut covered with squeezed tomatoes and dab of tomato soup. At end, pour 1 can of water to make juice over all and stuff onion quarters and bay leaves around side of pan. Sprinkle with chilies. Bake 2 hours at 350 degrees. Serve with sour cream and chilies on the side. Serves 12.