Cabbage Rolls - cooking recipe

Ingredients

1 medium cabbage, head cored
2 lbs ground beef
2 onions, chopped
salt and pepper, to taste
2 cups cooked rice
garlic, minced, to taste
1 (14 1/2 ounce) can sauerkraut, drained
3 (10 3/4 ounce) cans condensed tomato soup
3 (10 3/4 ounce) soup cans water

Preparation

Pull off outside leaves, & remove the core with a sharp knife.
-Boil cabbage for 10 minutes.
-Separate into leaves and trim back the vein in each one.
-Place several leaves in the bottom of a 9\" X 13\" baking pan.
-Brown beef, onion, salt, and pepper.
-Combine browned beef and rice.
-Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
-Lay the rolls on top of the cabbage leaves in the pan.
-Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
-Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
-If the soup appears to be drying out while baking, pour a small amount of water on top.