Directions:

Remove core from cabbage head and any damaged outside leaves. Cover with water in a pot and bring to a boil. (Turn occasionally to soften leaves). When leaves are soft enough, they will loosen and separate.

While cabbage is boiling, rinse rice in cold water; in a pan, place rice with 1 tablespoon margarine and enough water to cover and bring to a boil. After rice comes to a full boil, allow to cook approximately 5-10 minutes, stirring occasionally with a fork. Cover pan with a lid, shut off heat and allow rice to "steep" covered until all liquid is absorbed.

Saute chopped onion in 1 tablespoon margarine until soft.

Mix ground beef with onion, rice, salt, pepper and eggs. Mix well and set aside.

Remove all separated cabbage leaves; continue cooking remainder until loosened.

With a sharp paring knife, trim the "vein" on each leaf. Fill each leaf with approximately an ice cream scoop full of meat mixture. Roll leaf and meat, folding in sides.

After all meat is used, you may have cabbage remaining. Cut into chopped size pieces and place some in bottom of cooking pan. (If you have enough, place remainder over top of piggies also).

Lay rolled cabbage leaves on top of chopped cabbage. If desired, wash well and drain 1 can of sauerkraut. Squeeze out excess liquid and spread over top layer of rolled cabbage.

Dilute and mix with water the tomato soup. Pour over rolled cabbages. Add enough water to cover "piggies". Cover and bake at 350 degrees F for 2 to 2-1/2 hours.