2 1/2 lb. ground chuck
1/2 lb. ground pork
3 tsp. salt
Pepper
2 c. dry rice
1/2 c. chopped onion
Butter
Cabbage
1 med. can sauerkraut
1 can tomato soup and 2 cans water
1 sm. can tomato sauce and 1 can water
6 tbsp. brown sugar

Fry chopped onion in butter until tender. Cook dry rice in boiling water for 5 minutes; drain. Combine ground pork, ground chuck, salt, pepper, cooked rice, and fried onion. Mix well.

Separate leaves of cabbage and trim thick parts. Soften cabbage leaves by placing in boiling water until just tender enough to roll. Make cabbage rolls. Layer in Dutch oven. Place drained sauerkraut between layers of cabbage rolls. Combine tomato soup, tomato sauce, water and brown sugar. Pour over cabbage rolls. Simmer slowly in a covered Dutch oven for 2 hours. Can also be baked in the oven for 2 hours at 350 degrees.