1 head cabbage
1 1/2 lb. meat loaf mix (ground beef, veal and pork)
1 c. cooked rice
Salt and pepper
2 eggs
1 can sauerkraut
1 or 2 cans tomato soup
Water

Cut core out of head of cabbage; turn upside down and steam until tender. Cook rice. Mix meat with eggs, rice, salt and pepper. Make a ball with the meat and wrap in cabbage leaf. Do this until meat mixture is gone. Put 1/2 can of sauerkraut in bottom of roasting pan and place cabbage balls on this. Cover stuffed cabbage with other 1/2 can of sauerkraut and any fresh cabbage left over (chopped up). Mix 1 or 2 cans tomato soup with 1/2 as much water and pour over all. Bake at least 1 hour in 350 degree oven.