Stuffed Zucchini - cooking recipe

Ingredients

4 zucchini squashes
1 to 2 green bell peppers, diced
1 large onion, chopped coarsely
1/2 lb. ground chuck
2 c. fresh corn (frozen can be substituted)
1 tomato, chopped
1 whole pimento, sliced
1 to 2 eggs, slightly beaten
1 c. seasoned bread crumbs
3 Tbsp. Worcestershire sauce
1/4 tsp. black pepper
1 tsp. salt
2 Tbsp. butter or margarine
1 large head cabbage
1 1/2 c. finely chopped onion
1 c. tomatoes
2 tsp. salt
1 lb. center loin pork, finely cut up
1 large can tomato soup and 1/2 c. ketchup
1 large can sauerkraut, drained and washed
1/2 c. rice, cooked for 3 minutes (only slightly cooked)
2 large eggs
1 large onion, sliced
2 cloves garlic, chopped
pepper to taste
1 lb. lean ground beef

Preparation

Remove the center core of the cabbage.
Place it in a pan of boiling water and continue boiling until the cabbage is soft. Drain off the hot water into another pot, but save it for later.