2 lb. hamburger
1 1/2 c. rice
1 lg. can sauerkraut
10 lg. cabbage leaves
Salt & pepper (enough to season hamburger)

Mix hamburger, washed rice, juice form can of sauerkraut, salt and pepper. Wilt cabbage leaves in hot water. Make 10 meatballs from hamburger-rice mix and wrap in wilted cabbage leaves.

Place 1/2 can of sauerkraut in Dutch oven or slow cooker. Arrange the "pigs in the blanket" on top of sauerkraut. Now add the rest of the sauerkraut and enough water to cover the "pigs in the blanket". Bring to a boil, simmer for 3 hours until rice is tender. Can be eaten that day, but they are better the next.