Cabbage Rolls

1 head cabbage

1 lb ground beef

1 lb ground pork

1 egg, slightly beaten

1 ½ tsp salt

1 ¼ tsp pepper

26 fl oz (2 cans) sauerkraut (drained and washed)

3 cups water

⅓ cup rice

Pour boiling water over head of cabbage, then separate leaves.

Combine beef, pork, eggs, salt and pepper. Mix well. Place mixture in center of cabbage leaves and fold over.

In a casserole or Dutch oven, place 1 can (13oz) sauerkraut, drained and washed. Top with stuffed cabbage leaves, then add second can of drained and washed sauerkraut. Pour 3 cups of water over top. Cover and bring to boil, then simmer for 2-1/2 to 3 hours.

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Cabbage Rolls