1 lb. ground chuck
1 lb. ground pork
2 eggs
1 (8 oz.) can tomato sauce
2/3 cup uncooked rice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 can sauerkraut
1 large onion

Combine meat, rice, eggs, seasonings and sautéed onion. Plunge head of cabbage into boiling water to soften leaves; separate leaves from head. Place about 2 tablespoons meat mixture into each leaf and roll up, tucking the ends in. Leftover cabbage can be cut up and placed into the cooking pot as a bed for the cabbage rolls. Layer these rolls in the pot. Cover with rinsed sauerkraut and tomato sauce. Cover with water and bring to a boil. Cook slowly for 1 1/2 hours or so. Yields about 10 cabbage rolls.