Stuffed Cabbage - cooking recipe

Ingredients

1 large head cabbage (loosely packed)
1 (1 lb.) can sauerkraut
1 lb. lean hamburg
1 lb. ground pork
1/2 c. cooked rice
pepper
salt

Preparation

Core cabbage and parboil.
Cool.
Remove each leaf.
Line roasting pan with some of the cabbage leaves.
Take half of the sauerkraut and spread on top of cabbage.
Mix hamburg, pork and rice together.
Add salt and pepper as wanted.
Take each cabbage leaf and stuff with the meat mixture (amount according to size of leaf).
When all meat mix is used up, add the rest of the sauerkraut on.
Roll up leaves.
Pour 1/2 cup warm water over all. Cover.
Bake in a 350\u00b0 oven for 1 1/2 to 2 hours.
Add water as needed.
Serve with carrots.