1 head of cabbage
1 lb. ground beef
1 lb. ground pork
1 cup uncooked rice
1 medium onion, diced
salt and black pepper, to taste
1 ham hock (raw is best, smoked will do)
2 (15 oz. ea.) cans Bavarian style sauerkraut
1/2 tsp. sugar (optional)

Core cabbage and place in boiling water to loosen leaves. Mix next 6 ingredients together. Cover the bottom of a large pot with some of the sauerkraut. Put meat into a cabbage leaf (by size of leaf) and roll up. Place roll in the pan, seam side down. Keep filling leaves until all meat mixture is gone (it's OK to double the layers).

Work in the ham hock, put in the rest of the sauerkraut and cover all with cold water. Bring to a boil, and then turn heat to very low (to keep from burning the bottom) and simmer for 4-6 hours covered. When it's done, pull the bone, clean it (the meat will be pink - but it's done) and put back in the pot.

Serve hot with bread and butter and a side dish of your choice.

Submitted by: Cynthia Turner