Rinse, core and peel off out leaves of cabbage. Steam cabbage until tender, remove from heat and let cool. Mix hamburger and pork together with salt and pepper, rice, brown sugar, ketsup, mustard and egg. Add uncooked rice last.
2 large cans sauerkraut
Lots of garlic cloves
1 large can of chopped tomatoes
1 large onion, chopped
Drain and rinse sauerkraut. Cover the bottom of a roasting pan with a layer of 1/3 of the sauerkraut and 1/3 of the canned tomatoes, including the juice of the tomatoes. Add several cloves of garlic and scatter some diced onion over mixture as well.
Pull cabbage leaves off cabbage. Mom and I usually cut them in half and take the tough part of the veins out of the pices of cabbage. Place about 2 T. meat mixture in center of cooked cabbage piece and wrap cabbage around meat mixture, making a neat little bundle. Lay bundles on top of sauerkraut/tomato mixture in pan in one layer. When layer is done, layer another 1/3 of sauerkraut, onions and tomatoes on top of cabbage rolls. Scatter some more garlic cloves. Continue making cabbage rolls and when done, top with remaining sauerkraut, tomatoes and onions, including any juice from the canned tomatoes. If any cabbage is left, you can cut it up and add it to the pan as well. Sprinkle with generous amount of paprika. Bake at 325 for 2-1/2 to 3 hours. Serve with mashed potatoes and soft french bread and butter!