• 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......