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1 large head cabbage
1 1/2 lb. ground beef
1/2 lb. ground pork
2 tsp. salt
1/2 tsp. pepper
1/2 c. raw rice
1/4 c. water
1 large onion, minced
1 medium can sauerkraut
1 can tomato soup
1 bouillon cube or 1 tsp. beef
soup base

Core cabbage, parboil in boiling water for 5 minutes.
Drain and separate leaves. Mix meat, rice, onion, water, salt
and pepper well. Place about 2 tablespoons of meat (for large
leaf) on each leaf. Roll starting from stem end and tuck in
sides to make a neat packet (resembles an egg roll). Cut up
any remaining cabbage and place in bottom of heavy kettle.
Arrange rolls in layers with a thin layer of sauerkraut between
the rolls and on top. Dilute the can of soup with a can of
water and dissolve bouillon cube in soup. Pour over cabbage
rolls. Simmer gently over low heat 1 1/2 hours.

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