1 1/2 lb. lean pork shoulder (ground)
1/2 c. rice
1 tsp. salt
1 med. onion, chopped
1 head cabbage, loose leafed
Water
1 lb. sauerkraut

Wash rice, scald and drain. Brown onion in butter and add to rice. Add meat, salt and pepper. Mix well. Scald cabbage and separate leaves. Place heaping tablespoon of meat filling on cabbage leaf and roll, continue until filling is used, put sauerkraut in kettle and place rolls on top of sauerkraut. Add water to cover, cook slowly for 1 1/2 hours.