1 lg. head cabbage
1 lb. hamburger, beef and pork, ground
1/3 c. uncooked rice
1 1/2 tbsp. salt
Dash of pepper
1 onion, chopped and sauteed
2 eggs
2 tbsp. shortening
1 lg. onion, sliced thin
1 lg. can sauerkraut
2 c. canned tomatoes
1 clove garlic, minced
Few sprigs parsley, chopped

Combine hamburger, rice, eggs, salt, pepper, garlic, sauteed onion, and parsley. Soften cabbage leaves in boiling water and put about 2 tablespoons hamburger mixture in each leaf, wrap tightly and turn ends under securely. Put these on top of sauerkraut in the order below.

In a large pot (about 5 pints), brown the diced onion slightly with shortening, add half of the sauerkraut (which has been washed and drained) and then half of the tomatoes. On top of this, put the stuffed cabbages in layers. Cover with the rest of the sauerkraut and then tomatoes again. Chop up the remainder of the cabbage head and lay on top of tomatoes. Cover with water and bring to boil. Cook slowly about 1 1/2 to 2 hours. Yield: about 10 large stuffed rolls.