1 loose head of cabbage
1 can sauerkraut, drained
1 can tomatoes
1 lb. lean ground beef
1/2 lb. lean ground pork
1 tbsp. worcestershire sauce
1/3 c. uncooked rice
1 medium onion, chopped
1 egg
salt and pepper to taste

Mix all ingredients (except cabbage, tomatoes and sauerkraut) together. Pull leaves from cabbage; trim vein from leaves and wilt in hot water. Make meat mixture into balls and roll in cabbage leaves. Drain sauerkraut; place a layer in bottom of baking dish, then a layer of cabbage rolls. Pour tomatoes over rolls; put remaining sauerkraut on top.

Bake at 350°F for 1 1/2 hours or until done. Can be cooked on stove top also.