Sarmi

1 large head of cabbage

1 lb ground pork

1 lb ground beef

1 cup cooked rice

1 tsp salt

1 tsp pepper

1 lb can sauerkraut, drained

1 large onion, sliced

1 lb 13 oz can tomato juice

Separate leaves from cabbage; parboil in water to cover for 5 minutes. Drain; cool.

Combine pork, beef, rice, salt and pepper. Put large tablespoon of mixture in center

of cabbage leaf; turn in sides; roll to close filling. Secure with wooden picks. Line botom

of large roasting pan with sauerkraut. Arrange cabbage rolls on top. Add onion and

green pepper. Add tomato juice and 1 quart water. Bring to a boil; cover ; simmer for

2 hours. Arrange cabbage rolls on platter; drain juices from sauerkraut. Surround

cabbage rolls with sauerkraut; serve pink gravy separately. (Gravy may be thickened,

if desired, by adding a little flour or cornstarch mixed, with a little water.