1 head of cabbage
1 1/2 lb. ground beef and pork mixed
1 tsp. salt
1/2 tsp. pepper
1 c. rice
1 egg
6 tbsp. oil
4 med. onions
16 oz. can sauerkraut

Remove core from large head of cabbage. Place whole head in large kettle with boiling water. Cover. Cook 3 minutes until softened enough to pull off individual leaves. Repeat, to remove all leaves. Cut the thick center stem from each leaf. Keep remaining leaves in a pan. Fry in the oil chopped onions until softened then combine the meat, salt, pepper, rice and egg. Place 1 tablespoon of mixture onto each leaf. Roll up. Place remaining leaves to cover the bottom of large kettle. Fill with layers of cabbage rolls, then add water to cover the rolls and on the top put the sauerkraut. Simmer 1 to 1 1/2 hours in the oven.