1 lg. head cabbage
1/2 tbsp. salt
1 c. cooked rice
1 tsp. garlic powder
1 lg. onion
1 tsp. pepper
1 stick butter
1 tsp. Lawry's salt
2 lbs. hamburger
1 lg. can tomato juice
1 lb. ground pork
1 sm. can sauerkraut
1/3 c. barbecue sauce

Preheat oven 325 degrees.

Cook head of cabbage until leaves start falling off (set leaves aside).

Melt butter with onions, cook for 5 minutes.

Combine hamburger, pork and rice into onion mixture. Add barbecue sauce, salt, pepper, garlic powder and Lawry's salt to meat mixture.

Place 1 1/2 to 2 pounds of meat mix into cabbage leaves and fold heap over (form a roll).

Place 2 tablespoons of sauerkraut and 2 tablespoons of lemon juice in the bottom of a roasting pan.

Layer rolls in on top of the kraut and tomato juice. Once you have layer, put another mixture of kraut and tomato sauce. Keep layering rolls and mixture until you run out of rolls. Cover pan and bake for 2 1/2 to 3 hours. Baste every 1/2 hour. Serves 10-12 people.