1 lg. head cabbage
2 1/2 lbs. ground pork
1 1/4 c. rice, washed
1 med. onion, chopped well
Pepper, salt, garlic - to taste
1 sm. can sauerkraut
1 can tomato soup
1 sm. ring Kielbasa (any lg. sausage will do), cut into slices

To prepare cabbage - cut deeply around core to loosen leaves. Boil cabbage 5 to 10 minutes, until leaves loosen. Take leaves apart and put aside to cool.

Combine washed rice, meat, onion, salt, pepper and garlic in bowl and mix well. Place a generous tablespoon of meat mixture on cabbage leaf; fold down top, then fold over left and right sides and then roll so meat will not fall out.

Put 1/2 can sauerkraut on the bottom of a large pot. Place broken or extra cabbage leaves over sauerkraut. Place cabbage rolls in pot packing firmly, repeat next layer. Cover top layer with sliced Kielbasa and rest of sauerkraut. Add water to pot until everything is covered. Place small dishes or pan lids in pot to hold cabbage down and cook on medium for 2 hours. Add tomato soup and cook for another 1 1/2 hours or until done.

Be very careful to always keep stuffed cabbage covered with water or they will burn. Freezes very well, but freeze before cooking.