2 large heads of green cabbage
3 pounds hamburg
1 1/2 pounds ground pork
1 large onion, chopped fine
1 to 1 1/2 cups uncooked long grained white rice
1/3 cup shortening
1/2 teaspoon each salt and pepper or to taste
1/2 cup tomato sauce
two 14.5 oz cans canned diced tomatoes
three 27 oz cans sauerkraut
12 oz tomato puree

Make these the day before you need them.
Remove the core out of the cabbages.
Put one head of cabbage core side down into a large bowl, add 1/4 cup water, cover with plastic wrap and microwave for at least 6 minutes.
Remove the leaves that have softened, repeat until all leaves are removed,
Save your leftover cabbage pieces.
Remove the larger veins, by cutting a v shape on the end of the leaf. Just the really big ones.
In another bowl combune the meats, onion, rice, shortening,salt and pepper, and 1/2 cup tomato sauce. That's your filling.
Spray the bottom and sides of a large roaster pan.
Spread the leftover pieces of steamed cabbage over the bottom, that will prevent your rolls from sticking.
To make rolls, put about 1/4 cup filling in the middle of the end of one cabbage leaf.
Fold both sides over, and roll up.
Cover the bottom of the pan with one layer of cabbage rolls.
Cover with 1/2 your sauerkraut and all the tomatoes.
Make your second layer of rolls, if you have a lot of rolls, you can put a second layer of rolls on.
Cover with the rest of the sauerkraut.
Spread the puree over the sauerkraut.
Add enough water just until you can see it come up the side of the pan.
Cover tightly with foil, and bake in a 325 degree oven for 4 hours.
Cool slightly, and the next day cook for 2 hours in a 350 degree oven, or until hot, probably will take 2 hours.

This will be a little time consuming, but it makes a huge amount, my last batch i made 40 rolls.
This freezes well, so I divide up in meal sized portions and freeze.
The sauerkraut is just lovely, and is served on the side as a veggie.
All you will need is some white bread and butter.