2 lbs. ground round
2 lbs. ground chuck
1 lb. ground pork
2 1/2 c. Riceland rice
5 eggs
1 (No. 2 1/2) can tomatoes
2 jars sauerkraut
Salt and pepper to taste
1 head cabbage

Prior to cooking (no less than 2 days) core cabbage. Wash with cold water. Put cabbage in freezer bag and freeze. Thaw before using.

Put rice in large bowl. Rinse rice. Pour excess water out. Add meat, eggs, salt and pepper. Mix well. Take one leaf of cabbage and place 2 tablespoons of meat mixture in center. Roll up and tuck in ends. Lay cabbage rolls in bottom of large pot. Continue layering rolls. Make meatballs out of the leftover meat mixture. Top with excess cabbage leaves, sauerkraut and tomatoes. Do not rinse kraut. Crush tomatoes in your hand as you add them. Cover with water; loosen edges so water gets to the bottom. Put on burner and cover pot. Bring to boil, then lower heat and cook for 2 hours.