2 lbs. ground beef
1 onion, chopped
1 lg. head cabbage
Salt and pepper
2 c. rice, cooked
1 can sauerkraut
2 cans tomato soup
2 eggs

Boil head of cabbage in large pot of water. Peal off leaves and devein. Mix meat, onion, salt, pepper, rice and eggs together to form balls. Wrap cabbage leaves around meatballs - tuck in ends. Place in large roasting pan, pour tomato soup over. Add enough water to cover cabbage rolls. Add sauerkraut. Cook at 350 degrees for approximately 2 hours.