1 lb. ground pork
2 lbs. ground beef
1 c. dry rice, uncooked
1 tsp. garlic salt
2 onions, diced
1 tsp. pepper
2 tsp. salt
1/2 c. tomato juice or 2 c. cooked tomatoes

Mix well by hand.

Prepare cabbage leaves: Cut out cabbage heart, cook cabbage head in kettle of boiling water. Remove, leaf one at a time, and drain. Peel off heavy veins with sharp knife. Place meat mixture about the size of an egg on leaf and wrap like drug store wrap (fold ends in).

Place layer of sauerkraut on bottom of large pan. Arrange cabbage rolls in rows in pan and cover with layer of kraut and pieces of cabbage. Pour tomato juice over kraut and sprinkle with garlic salt and pepper. Add layers and end up with kraut. (Use 1 can - 46 ounces - tomato juice and add water if necessary). Bake at 350 degrees for 2 1/2 hours. Add 1 cup brown gravy mix and bake another 20 minutes. Serve with mashed potatoes. Makes approximately 25.