Bake at 350* for 3 – 3 1/2 hours.
Freezes well after cooking.
Meat: mix first seven ingredients together very well and set aside.
2 lbs. hamburger
1 lbs. ground pork
1 1/4 cups dry rice, cooked with 2 cups water ahead of time
1 clove garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup onion, finely chopped
Cabbage: in a large pot boil enough water to cover cabbage head (1 large or 2 small.) Cut down around the core of cabbage; pierce with a large fork into the center of the core. Place cabbage in boiling water and twirl around in circles with fork. As leaves cook, they will float out from the sides. Remove leaves with tongs, then set aside to drain on paper towels. You will need to cut leaves from the core as cooked leaves are removed.
To form cabbage rolls: place a cabbage leaf in your hand with the core end closest to your wrist. Put about 1/2 cup of meat mixture at the core end and roll up. Leave sides loose. If meat mix tends to push out towards the sides, it is OK. Push loose sides into the center of the rolls with your fingers. Place in a large roaster. Save the small leaves for the top.
2 – 14 oz. cans whole tomatoes mixed with
1 – 10 oz. can tomato sauce and
1 – 5.5 can V-8 juice
1 – 14 oz. can sauerkraut, drained and rinsed.
Pour some of the tomato mixture over the first layer of cabbage rolls. Continue layering cabbage rolls and sauce.
Make a layer of very small cabbage leaves to keep top from drying out. Put a layer of sauerkraut over the top.
Cover and bake.