Stuffed Cabbage - cooking recipe

Ingredients

1 large head cabbage
2 lb. chopped beef or pork
2 c. cooked rice
1 large onion
1/2 small green pepper
1/4 c. chopped fresh parsley
1 can (10 3/4 oz.) tomato soup
1/2 tsp. black pepper
2 tsp. salt
1 can (16 oz.) sauerkraut
1 can (28 oz.) crushed tomatoes

Preparation

Core the cabbage and place in a big pot with water.
Boil. Lower heat; simmer and cook for 5 minutes or until leaves are pliable.
Remove from water.
Separate leaves, reserve some small ones.
In a bowl combine meat, rice, onion, green pepper, parsley, can of tomato soup, black pepper and salt.
Fill each leaf with about 3 to 4 tablespoons of mixture and fold envelope style.
Fold from bottom and fold sides in.
Shred reserved cabbage and place in cooking pot with sauerkraut.
Place cabbage rolls on top of this mixture.
Cover with crushed tomatoes and bring to a boil. Reduce heat, cover and cook for about 1 hour.
Makes 6 servings.