1 lb. steak
1 lb. pork
1 lb. cured ham
Toothpicks (round pref.)
2 head cabbage with large leaves
1/2 c. rice
2 lg. cans kraut (28 oz.)
2 lg. cans whole tomatoes (28 oz.)
5 lg. onions, diced & fried
2 tsp. oil

This recipe requires 2 crockpots and makes approximately 10-12 rolls.

Have your meat mixture ground together at your favorite grocery. Dice and fry onions; let cool. Cabbage must be steamed before leaves can be removed without tearing (cut cold cabbage at each end of vein near the core, place cabbage head in kettle with cold water (3/4 of cabbage head should be covered). Loosely cover kettle, let steam on low heat 30-45 minutes. Drain cabbage, let cool. Remove leaves carefully to prevent tearing, lay leaves to the side.

Combine meat mixture, fried onions and rice (mix well with hands). Roll this mixture into medium sized balls to fit cabbage leaves. Place meat balls in cabbage leaf, fold leaf over so meat is covered. Use toothpicks to secure leaf. Put a layer of kraut on bottom of crock pot. Place layer of cabbage rolls. Place another layer of kraut and another layer of cabbage rolls etc. Place layer of kraut on top of entire contents. Pour can of whole tomatoes over all. Add 1 teaspoon oil. You will need 1 can kraut and tomatoes for each crockpot. Cover, cook on low for 24 hours.