Stuffed Cabbages

Ingredients

• 1 large head cabbage
• 1 lb ground beef or chuck
• 12 lb ground pork
• 12 tsp salt
• 1 tsp pepper
• 1 c raw rice not quick cook
• 1 large onion 12 grated and 12 sauteed in butter
• 1 to 2 c cold water
• 1 large can sauerkraut
• 1 large can whole tomatoes undrained

Directions

1. Core and steam cabbage until leaves can be peeled off in whole pieces
2. In a large bowl mix together meats rice onion salt and pepper
3. Add water to meatrice mixture until sloppy to the touch more is better than not enough
4. Line bottom of roast pan with outer torn cabbage leaves reserve enough to cover casserole also
5. Pour 12 can of sauerkraut over leaves
6. Roll small amount of meatrice mixture in individual cabbage leaves starting from stem side and tucking in edges
7. Place rolls in layers on top of sauerkruat
8. Add remaining sauerkraut with juice tomatoes
9. with juice and 12 can water
10. Top with remaining torn leaves which will burn while cooking and will be discarded Cover and bake at 350 for 1 hour Serve with mashed potatoes and crusty bread