Stuffed Cabbage with Sauerkraut

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Serves: 12 rolls
Total time: 2 hours 20 minutes

1. Preheat oven to 350°F.
2. Using hands, combine rice, ground beef, ground pork, eggs, onion, and seasonings until well blended.
3. Parboil cabbage, breaking off 12 leafs as they come loose. Coarsely chunk remaining cabbage.
4. Tightly wrap double handful rice/meat mixture in each leaf and place in roaster.
5. Add chunked cabbage, sauerkraut, ham, and water.
6. Bake, uncovered, at 350°F for 1½ – 2 hours.
7. When almost done, pour tomato soup over cabbage rolls.
8. Let stand for 5 minutes.

Serving size: 1 rollCalories: 364