1 1/2 lbs. ground beef
1 lb. ground pork sausage
1 lg. diced onion
3 buttons garlic (2 if lg. ones)
1 c. rice
1 lg. head cabbage
1 can sauerkraut (#2 size)
Tomato soup
Water

Cut out heart of cabbage and blanch until leaves are loose. Layer kraut in bottom of pan.

Make meatball after all is mixed, lay on leaf and roll up. Hook together with toothpick and lay in pan on top of kraut. Do each roll this way until pan is almost full.

Then add one can tomato soup and one can water. May take 2 cans soup and water until cabbage rolls are covered. Cook at least 3 hours on very low heat.