1 lb. lean fresh ground pork (from shoulder or steak)
1/4 c. uncooked rice
1 onion, chopped fine
1/4 lb. bacon, chopped
1 lg. head cabbage
1 lg. can sauerkraut
1 lg. can whole tomatoes, mashed
Sour cream, optional
Salt & pepper to taste

In skillet, cook onion and bacon together until onion is clear and bacon is done. Add ground pork and rice. Season with salt and pepper. Roll into meatballs. Wilt cabbage in boiling water. Cut out large vein of each cabbage leave and roll meatballs in small cabbage rolls.

In bottom of a large kettle put 1/2 of the sauerkraut, layer cabbage rolls on top, cover with remaining sauerkraut. Add water to almost cover, simmer covered for 1 1/2 hours.