2 med. heads cabbage
1 1/2 lbs. ground beef
1 c. uncooked rice
2 eggs
1 lg. can sauerkraut
1 onion, chopped
1 garlic clove, minced
Salt and pepper
1 lg. can solid pack whole tomatoes

Cook rice, then add and mix, meat, eggs, onion, garlic, salt and pepper. Have a large pot of boiling water ready. Immerse and parboil both heads of cored cabbage, gently removing each leaf as it is cooked. Slice off top of core stem on each cabbage leaf so that it can be rolled.

Fill with meat mixture and roll. Layer mashed whole tomatoes, then cabbage rolls, then tomatoes into crock pot, layer sauerkraut on bottom, then cabbage roll and alternate with sauerkraut, tomatoes and cabbage rolls until all is used. Then pour juice over all. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Serve with sour cream or catsup.