1 lb. ground beef
1 lb. ground pork
1 onion, chopped
2/3 c. rice
1 tsp. pepper
3 tsp. salt
1 egg
1 head cabbage
1 can sauerkraut
1 c. sour cream

Cook cabbage until tender, then drain and cool.

Take meat, onion, salt and pepper, egg and rice and mix well. Fill cabbage leaves which are partially cooled. Place filling on one end, roll up and tuck in both sides. Place 1/3 of the sauerkraut which has been rinsed and drained, in bottom of large pan. Place layer of rolls on top. Put remaining sauerkraut on top. Pour water and juice over rolls. Simmer 2 hours or until done. Then take sour cream in dish and put hot juice in and mix. Pour sour cream on top and bring to boil.