LARGE BATCH (2 POTS):

4 cups rice
7 1/2 cups water
1 1/2 lb. lean ground pork
1/2 lb. ground beef
4 medium size onions, chopped fine
salt and pepper, to taste
3 or 4 heads of cabbage
2 cans shredded sauerkraut (with juice)

SMALL BATCH (1 POT):

2 cups rice
3 3/4 cups water
3/4 lb. lean ground pork
1/4 lb. ground beef
2 medium size onions, chopped fine
salt and pepper, to taste
2 heads of cabbage
1 can shredded sauerkraut (with juice)

Boil rice in water, rice should be a little firm or not completely cooked but no moisture left in pot. This is important because it continues to cook after it's rolled in cabbage.

Put in large bowl and allow to cool.

Mix together cooled rice, pork, ground beef, chopped onion, salt and pepper. Carefully peel off cabbage leaves, use the very large or torn ones to line the pots. Wrap mixture in cabbage leaves and place on cookie sheet.

Put the biggest ones on the bottom of a large pot, smaller to the top. Put one can of sauerkraut and it's juice on top of rolls and add just enough water so you can barely see it on the side of the pot.

Cover and simmer about 2 1/2 hours or until cabbage is tender enough to cut with a fork.

Submitted by: Sharon Stafford