Stuffed Cabbage Leaves - cooking recipe

Ingredients

2 lb. ground pork and veal
1 onion
salt and pepper
1 head savoy cabbage
1 c. rice
1 small can sauerkraut or your own homemade kraut
1 can tomato soup and 1 can tomato puree or 1 can stewed tomatoes
1/4 lb. bacon

Preparation

Remove the dark leaves and put aside from the cabbage.
Also, cut the core slightly before simmering the cabbage in a pot of water.
It makes it easier to remove the leaves.
Set them aside to cool.
Put a few strips of bacon on bottom of roaster or pan. Lay the stuffed cabbage leaves on top.
Then pour in the cabbage rolls, the soup mixture and 1 teaspoon vinegar.
After they are all in, add the sauerkraut and a few more bacon strips and broth.