SMALL BATCH:

1 head cabbage
1/4 c. vinegar

FILLING:

1/2 lb. cooked rice
1 lb. hamburg
1 lb. sausage
2 eggs
Salt & pepper
2 lg. onions, chopped
1 tsp. poultry seasoning
1 lg. can each sauerkraut, tomato juice, stewed tomatoes

CANNER FULL:

3 heads cabbage
3/4 c. vinegar

FILLING:

2 lbs. cooked rice
2 lbs. hamburg
2 lbs. sausage
4 eggs
Salt & pepper
4 lg. onions, chopped
2 tsp. poultry seasoning
1 lg. can each sauerkraut, tomato juice, stewed tomatoes

Cook cored cabbage in enough water to cover and vinegar. When cooked all the way through, plunge into ice water, separate leaves and drain. Mix filling in large bowl, place layer of torn cabbage leaves in kettle. Lay cabbage leaves curling up. Drop filling in "cup" at core end of leave. Fold in sides to contain filling, roll up from core end to tip. Lay in kettle. Spread sauerkraut between layers of cabbage rolls. Pour tomato juice, stewed tomatoes and remaining sauerkraut over top. Add water to cover rolls. Cover with left over cabbage leaves. Bring to boil, then simmer covered about 5 hours.