1 lg. head cabbage
3/4 lb. ground beef
1 egg, slightly beaten
1/2 c. rice, uncooked
1 sm. onion, finely chopped
1 clove garlic, crushed
1 tsp. salt
Freshly ground pepper
5 c. sauerkraut, undrained, about 32 oz.
3/4 lb. ground pork
3 (8 oz.) cans tomato sauce

In large kettle, parboil cabbage, drain.

Combine meats, egg, rice, onion, garlic salt and salt and pepper.

Separate cabbage leaves, place a small amount of meat mixture in each of the 20 leaves. Roll up and secure with wooden picks.

Place half of kraut in bottom of large saucepot, arrange half of stuffed cabbage on top. Pour 1 can of tomato sauce over kraut and cabbage. Repeat procedure ending with 2 cans tomato sauce.

Cover and bake at 350 degrees about 2 to 2 1/2 hours.

Makes 20 roll ups.