1 lb. ground beef
1 lb. ground pork
1 1/2 tsp. salt
Dash pepper
1/2 c. raw rice
1 1/2 c. water, divided
1 onion, chopped
1 1/2 c. water
3 tbsp. butter
Cabbage leaves
1 lb. can sauerkraut or fresh
1 can tomato soup
1 can water
1 tbsp. sugar
2 tbsp. vinegar

Mix beef, pork, salt and pepper. Boil rice and 1 cup water for 7 minutes only. Add to meat. Saute onion in butter until transparent. Add to meat. Add 1/2 cup water. Set aside. Immerse cabbage leaves in boiling water for 10 minutes. Remove leaves when wilted. Shave large vein down. Fill leaves with meat mixture and roll up envelope style. Secure ends. Mix and heat the soup, water, vinegar and sugar. Keep warm.. Chop remaining cabbage. Place in bottom of large kettle. Top with sauerkraut. Layer sauce and cabbage rolls. Lightly salt the rolls as they are placed (optional). If rolls are not covered, add water. Cover and use medium low flame, when simmering, turn heat down. Cook for 1 1/2 to 2 hours. NOTE: Can be baked for 1 1/2 to 2 hours, if desired. If meat is leftover make meatballs. Roll in flour, brown and add water, finish baking in oven.