1 lb. ground beef
1/2 lb. ground pork or veal
2/3 c. rice (uncooked)
1 egg
1 lg. head cabbage
1 lg. can sauerkraut
1 lg. can tomatoes
1 sm. can tomatoes
1 lg. onion, chopped fine
1 tbsp. ketchup
Salt (to taste)
Pepper (to taste)
1 can tomato juice

Buy a large head cabbage that is firm. Remove core from head of cabbage with sharp knife. Par-boil cabbage in salted water. Remove a few leaves at a time and trim down the thick ridge on back of leaves to make it easier to roll. Make sure to run hot water over rice. Mix together meat, rice, onion, egg, seasoning, sauerkraut, juice, small can of tomatoes and ketchup. Separate leaves, stuff with meat mixture and roll up. In large roaster, place a layer of rolls; then on top of rolls, sauerkraut and tomatoes. Place a piece of pork on top. Add juice to cover rolls. Cook 3 1/2 hours or until done.