Ingredients
1/2 lb ground beef
1/2 lb ground pork
1/2 cup rice
1 egg
1 Tsp salt
Pepper to taste
2 T bacon fat
1 onion, chopped
1 head cabbage
1 package sauerkraut, rinsed and drained
1 can tomato soup
1 28 oz can tomatoes
1 tsp caraway seed
Preparation
Cook rice in 1 cup water, cool. Cook onion in bacon fat till tender. Mix ground beef and pork with salt and egg; add cooled rice. Season with pepper to taste. Core cabbage and par boil, removing outer leaves as they begin to soften. Shave downs thick stems. Place 1/4 cup meat filling on each leaf; roll up and poke in sides. Julienne extra cabbage and add to sauerkraut.
Layer rolls in a Dutch oven with sauerkraut, onion, tomato soup, tomato, and caraway seed. Cook on low for 1 to 1-1/2 hours. Serve with sour cream.
