1 lg. can sauerkraut, drained
1 lb. ground beef
1 egg
1 head cabbage
2 tbsp. butter
1/4 tsp. pepper
1 med. onion
1/2 lb. ground pork
1/2 c. rice, cooked 10 minutes, drained
1 tsp. salt
Dash celery salt

Medium size head of cabbage that is not firm. Remove core from whole heat with sharp knife. Put cabbage in boiling salted water and boil just enough that cabbage leaves come apart easily. Remove leaves few at a time. Cool. Trim edge on cabbage which is thick. Saute chopped in butter until transparent. Combine meat, rice, egg, salt, seasoning with onion. Spread each leaf on thick with meat mixture to 3/4" thickness. Fold starting with thick ends.

In a buttered casserole put a layer of cabbage rolls alternating each until used up. Pour a can of tomato soup diluted with water. Use enough to cover cabbage rolls (water). Bake, covered at 325 degrees for 2 hours or until tender.