1 lb. ground beef
1 sm. onion, diced
2 lbs. rice
Salt and pepper to taste

Combine above; mix thoroughly. Shape into small balls. Wrap in cabbage leaves which have been softened by placing in water for about ten minutes. Place in casserole and cover with small can of sauerkraut, one (#2) can tomatoes, dash of sugar and catsup. Add a teaspoon vinegar and sprinkle with flour. Cover with enough water to bring to top of cabbage rolls. Bake in moderate oven for 3-4 hours. The longer they bake the better they are.