1 lg. head cabbage
2 lbs. ground meat
4 tbsp. cooked rice
1 sm. onion, diced
Salt and pepper to taste
1/2 c. sauerkraut
1 env. beef broth

Fry onion in butter while cabbage head is soaking in boiling water to loosen leaves. Mix in large bowl meat, seasonings, onion, broth and 3 tablespoons water. Place by large tablespoons into separate leaves of cabbage and roll. Place into large pot alternating layer of piggies with light layer of sauerkraut. Add sauerkraut juice and a bit of water (1/2 glass). Simmer for 1 1/2 hours.