3 lb. hamburger
1 lb. ground pork
3/4 c. rice
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worcestershire sauce
1 head cabbage
1 can sauerkraut
4 slices bacon
1 clove garlic
Can of tomato soup

Boil head of cabbage for 15 minutes; let set for 15 minutes and drain. Cook rice in the milk until tender. Combine the meat, rice, salt, pepper, and Worcestershire sauce; blend well. Cut core out of cabbage and separate leaves. Place a large spoonful of the meat mixture in a leaf and roll up cabbage; fasten with a toothpick. Repeat until meat mixture is gone. In the bottom of a roasting pan layer left over leaves; add cabbage rolls. Top the rolls with sauerkraut, bacon slices, garlic, and tomato soup. Bake, covered, at 325 degrees for 2 1/2 hours.