Cabbage Rolls

Shirley Ann Carter

Ingredients

1 7/8 Cans Sauerkraut
1/2 Cups Water
1 7/8 Cans Tomato soup 8 oz
1 7/8 Cups Tomato Juice
1 7/8 Egg
21/32 Cups Rice
1 7/8 Pounds Ground Beef
1 7/8 Large Cabbage

Instructions

Cook rice. Steam cabbage leaves for 8 minutes or until slightly tender (8 large leaves). Combine ground beef, rice, egg, and tomato juice; mixing well. Place 1/3 of a cup of meat mixture on each cabbage leaf. Fold leaf over meat, tucking in the ends, and fasten with tooth picks. Place rolls, overlapped side down, in skillet. Pour tomato soup over the rolls; drain the sauerkraut and place onto the rolls. Add water to the pan and let simmer one hour.