Serves 10 to 12.

1 lg. head cabbage (not too firm)
1 med. onion
2 tbsp. butter
3 lb. ground beef
1 c. rice, cooked
2 eggs
1/4 tsp. celery salt
Salt and pepper to taste
2 (No. 303) cans sauerkraut
4 (10 1/2 oz.) cans tomato soup
Water to dilute soup

Remove core with a sharp knife and scald cabbage in boiling water, salted. Remove a few cabbage leaves at a time, and trim the thick ridge from back of leaves to make it easier for rolling. Chop the small leaves to use later on top of finished cabbage rolls. Saute onion in butter until transparent. Combine the onion with the meat, rice, egg and seasonings, and mix well. Spread the thick end of each leaf with this filling to about 3/4 inch thickness, fold the opposite sides and roll, starting with the thick end. Fasten with toothpicks. Place rolls in a buttered dish and cover with reserved chopped leaves. Top with sauerkraut and diluted tomato soup. Bake, covered, at 325 degrees for about 2 hours, or until browned and tender.