2 to 3 lb. ground beef
1 lb. sausage or ground pork
1 medium onion, chopped
2 cloves garlic, minced
1 large container sauerkraut (undrained)
1 large can tomato soup
1 large cabbage
2 eggs
1 1/2 c. rice

Core cabbage and cook until leaves will come off easily. While cabbage is cooking, combine meats, onion, garlic, rice and eggs. Drain cabbage and peel off leaves. Place a portion of meat mixture on the leaves and wrap.

Place a small amount of sauerkraut in bottom of roasting pan and place enough cabbage rolls to cover the bottom. Add sauerkraut on top and between layers. Cover with tomato soup. Fill roasting pan with water just to cover the rolls. Cover and bake at 350°F for 2 to 2 1/2 hours.

Makes approximately 25 rolls.