2 lb. ground beef
3/4 c. rice
1-2 lg. heads cabbage
1 med. onion
1/2 green pepper
1/4 tsp. garlic salt
1/4 tsp. celery salt
Salt and pepper
1 can tomato soup
1 can tomato sauce
1 sm. can sauerkraut
Water

Parboil cabbage until supple - separate leaves using the largest, cutting off ribs. Cool. Cook rice and cool. Saute onion and green pepper in small amount of butter. Mix rice, sauteed mixture and seasonings into ground meat, along with 2 tablespoons tomato sauce. Roll cabbage leaves with 1 1/2 tablespoons ground meat mixture. Dice remaining cabbage head and layer bottom of pot with this and sauerkraut. Place cabbage rolls on top. Cover with soup and remaining tomato sauce. Add about 1 cup water. Cover pot and simmer about 2 hours. Yields 3-4 dozen rolls.