Stuffed Cabbage With Sauerkraut and Pork Chops
Wash and place cabbage leaves in boiling water for 5 minutes and drain.
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomatoes and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste.
Cook 4 hours over low heat, covered tightly.