1 lg. head of cabbage
1 lb. ground beef
1/3 c. rice
1 1/2 tsp. salt
Dash pepper
1 lg. onion, chopped
2 ham hocks
1 egg
1 lg. can sauerkraut
1 c. tomato juice
1 c. water

Saute onion until clear, remove from heat. Rinse rice and add to onion, let cool. Core cabbage and simmer in hot water about 5 minutes, until wilted. Remove leaves being careful not to break them. Trim heavy vein thin. Combine hamburger, onion, rice, egg, salt and pepper; mix well. (I add some tomato juice mixed with a little water.) Place about a tablespoon (or more depending on size of leaf) of the filling on the stem end of cabbage leaf, roll up, tucking the ends in. Spread rest of cabbage and mixture with sauerkraut, tomato juice and water. Simmer for about 2 hours. Makes about 10 or 12 roll ups.