Mom'S Piggies - cooking recipe

Ingredients

2 heads cabbage
3 lb. ground beef
2 c. instant rice
1 can chicken and rice soup
3 cans tomato soup
salt and pepper
1 large can sauerkraut

Preparation

Core
and
boil
cabbage heads, removing leaves as they fall off,
until all are gone.
Let cool.
Combine beef, rice, chicken and
rice
soup,
1
can tomato soup, salt and pepper. Make piggies;
wrap
in\tcabbage.
Place
a
layer
of cabbage leaves on\tbottom of roaster to prevent piggies from sticking. Line piggies up in roaster; cover them with sauerkraut, tomato soup and 2 cans water.
Cover and cook in a 375\u00b0 oven.