1 large head cabbage
1 cup uncooked rice
1 1/2 lb. ground round beef
1 large onion, grated
2 eggs
salt and pepper, to taste
1 pkg. sauerkraut
2 (10 oz. ea.) cans tomato soup

Put cabbage (whole head) in boiling water. Boil for 10 minutes until leaves begin to separate. Separate leaves. Parboil 1 cup of rice (makes 3 cups parboiled).

Mix rice, ground beef, onion, eggs, salt and pepper. Stuff cabbage leaves with mixture and roll up, tucking in the ends. Place cabbage rolls in large pot, placing one on top of the other. Mix tomato soup and sauerkraut and pour over all cabbage rolls. Cook on top of stove on low for 2 hours.

Submitted by: Sylvia Bowman