1 lg. can sauerkraut
2 to 3 lbs. ground meat
1 onion, chopped
Salt and pepper
1 c. rice
3 cloves garlic, mashed
2 eggs
1 lg. head cabbage

Place cabbage in large pan of boiling water, removing as much core as possible. Cook for about 15 minutes or until leaves soften. Do not overcook.

Cook rice as directed on box, then drain. Fry onions in 2 tablespoons butter until soft. Mix ground meat and rice in large mixing bowl. Add fried onions and mashed garlic, salt, pepper and eggs.

Remove leaves from head of cabbage, one at a time. Trim heavy vein on leaf with sharp knife (do not cut through leaf). Place meat mixture in leaf and roll up, pushing ends in firmly.

Rinse kraut and drain. Put 1/2 can of kraut on bottom of pot. Lay rolls neatly and close together. Make layers. Top with 1/2 can of kraut. If you have any cabbage left, you can shred it and put it on top of kraut. Add water to cover. Cook covered for 1 hour and uncovered for 1 hour.

If you have a 6 quart pressure cooker, cooking time can be greatly reduced. Add 1 1/2 cups water, and cook for 15 minutes, letting pressure come down on its own. Take lid off and simmer for 1/2 hour or more.