1 med. head cabbage
2 tbsp. butter
2 lbs. ground chuck
1 c. rice, cooked
1/2 tsp. pepper
1 stick butter
3 tbsp. flour
1 egg
Boiling salted water
1 onion, chopped
1 tsp. salt
1 can tomato soup
1/2 lg. can sauerkraut, drained

Remove core from cabbage. Place whole head in large pot filled with boiling salted water. Cover; steam 3 or 4 minutes, then pull off leaves, one by one. Let leaves cool, then fill the leaves with the following filling:

Saute onion in butter. Add meat, rice, salt and pepper; mix. Place a heaping tablespoon or two on each cabbage leaf. Roll the leaf. Use a toothpick to hold or fold in the sides after rolled.

Place leftover cabbage (that is chopped) along with the sauerkraut on bottom of a large square pan or turkey roaster. Pour in the tomato soup, then add the flour and butter that has been melted and browned ahead of time. Place in the cabbage rolls. You can add another can of tomato soup; add water to both cans. Cover and cook for 2 hours in a 350 degree oven. Makes about 18 cabbage rolls.