Stuffed Cabbage - cooking recipe

Ingredients

1 loose head of cabbage
1 can sauerkraut, drained
1 can tomatoes
1 lb. lean ground beef
1/2 lb. lean ground pork
1 Tbsp. worcestershire sauce
1/3 c. uncooked rice
1 medium onion, chopped
1 egg
salt and pepper to taste

Preparation

Mix all ingredients (except cabbage, tomatoes and sauerkraut) together.
Pull leaves from cabbage; trim vein from leaves and wilt in hot water.
Make meat mixture into balls and roll in cabbage leaves.
Drain sauerkraut; place a layer in bottom of baking dish, then a layer of cabbage rolls.
Pour tomatoes over rolls; put remaining sauerkraut on top.
Bake at 350\u00b0 for 1 1/2 hours or until done.
Can be cooked on stove top also.