2 med. heads cabbage
1 1/2 lbs. ground beef
1 c. uncooked rice
2 eggs
1 can lg. kraut
1 onion
1 clove garlic, minced
Salt and pepper ( to taste)
1 lg. can solid packed tomatoes

Cook rice. In large bowl mix rice, ground beef, eggs, onion, garlic, salt and pepper together. Have a large pot of boiling water ready. Immerse and parboil both heads of cored cabbage. Slice off top of core stem on each cabbage leaf so that it can be rolled. Fill each cabbage leaf with some meat and rice mixture and roll.

IN A CROCK POT - Layer kraut on bottom, then cabbage rolls, then mashed whole tomatoes, kraut, rolls, tomatoes, etc. Pour tomato juice and kraut juice over all. Cover and cook on low for 5-6 hours. Serve with sour cream or catsup.