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Cabbage Rolls - Alice Kuhar's Recipes

1 large head cabbage
1 onion, chopped
1 tablespoon shortening
1 cup cooked long grain rice
1/2 pound ground pork
1/2 pound ground beef
1 teaspoon salt
1 egg, beaten
1 can (8 oz.) tomato soup
1 can water
1 can (8 oz.) sauerkraut
Cut out core of cabbage; drop into large pot of boiling water and boil 3 minutes to soften. OR Freeze cabbage one or two days ahead of preparation. Remove cabbage from freezer and allow to thaw and drain.

Saute onion in shortening till golden; cool. In a bowl mix together sauteed onion, cooked rice, ground meat, salt, and egg. Remove leaves and divide meat over about 8 leaves. Fold over sides at each leaf and roll then tuck in ends. Secure ends with toothpicks. Place rolls into a casserole or Dutch oven. Sprinkle sauerkraut around rolls. Mix together tomato soup with water then pour over top of rolls. Cover and bake 375 degrees for about 1 hour then lower heat to 350 degrees and bake for 1 more hour.

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