• l - Head cabbage (big as you can find)
• 3 # Ground Chuck
• 1/2 # Pork Sausage
• 3/4 cup Minute Rice
• l tsp. Paprika
• 1 Egg
• 1 whole onion (diced up)
• 1 Can Sauerkraut (28oz can) RINSED....
• 1 Can Diced Tomatos (28oz.can)
• 2 Tall Cans Tomato Soup

Cut the "core" out of the head of cabbage... Then put cabbage in a pot of boiling- salted water and as the leaves pull away from the center - remove and put on a cookie sheet and cover them so they WILT.....

Mix all meat , rice, paprika, egg, onion ALL TOGETHER. Take some "meat mixture" and roll it together in the palm of your hand - take a cabbage leaf and lay flat and put the meat on this-starting at the top of the leaf. Roll meat with the cabbage to the end - an then take the sides of the cabbage and "tuck these into the middle of the cabbage"..Use size of meat roll according to the size of the cabbage leaf...

Whatever pan or dish or roaster you're using, start with a layer of sauerkraut on the bottom, a layer of the rolled pigs, a layer of diced tomatoes and then a layer of tomatoe soup.. Just keep layering everything until you have all the pigs used up.....Bake at 350degrees for at least 2-3 hrs.....If you use a crock pot, will take a long time. I never use one for these......

It?s magic! A rich hot fudge sauce forms while the cake bakes.
Yum! Prep: 15 min - Cook: 2 hr 30 min - Cool: 40 min

• 1 cup Gold Medal® all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1/2 cup chopped nuts
• 3/4 cup packed brown sugar
• 1/4 cup baking cocoa
• 1 1/2 cups hot water

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Makes 6 servings Nutritional Info Per 1 Serving: Calories 380 (Calories from Fat 110); Fat 12g (Saturated 2g); Cholesterol 0mg; Sodium 380mg; Potassium 270mg; Carbohydrate 66g (Dietary Fiber 3g); Protein 5g

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