1 to 1 1/2 lbs. chopped, boneless pork
2 lbs. beef, chopped
1 egg
1 onion, ground
2 to 3 slices bread
1/2 c. rice (not instant)
1 1/4 c. tomatoes, crushed
1 lg. can sauerkraut
Ham scraps, ground

In large pot, mix pork, beef, ham, egg, rice, onion, salt, pepper and bread moistened with water. Mix well with hands. Use approximately 5 pounds of cabbage (2 medium size) with whitish color leaves, not too stiff and not cracked. Core cabbage and put into boiling water. Allow to cook apart slightly. Separate leaves with large fork, place whole leaves in separate pot. Cut off leaf core (on outside) without cutting through leaf. Put meat in leaf. DO NOT OVERFILL, approximately 1/3 full. Tuck in one side of leaf, roll, tuck in other side. Place in large pot, may be piled on top of one another. Put a layer of sauerkraut and tomatoes on top. Fill with water, allowing room for leaves to expand as filling cooks. Cover and bring to a boil. Once boiling, cook about 45 minutes to 1 hour. Cabbages are done when rice is cooked.