STUFFED CABBAGE ROLLS


1 large head of green cabbage
16 oz. can sauerkraut, drained
1 c. uncooked rice
3/4 c. diced onions
1 1/2 lbs. lean ground beef
3/4 tsp. salt
1/2 tsp. pepper
1 c. sour cream
2 cans (14.5 oz.) tomato sauce, divided
1/2 c. water


In a large pot, parboil the cabbage*, cutting off the leaves and setting aside on paper towels as they loosen. 

Preheat oven to 350 degrees.

In a large bowl, mix the sauerkraut, rice, onions, beef, salt, and pepper. Make sure it is loosely packed but well mixed. Take a small amount of the meat mix, and place on the center of the cabbage leaf. Roll up, making sure the meat mix is completely enclosed. Place seam side down in a casserole that has been lightly sprayed with nonstick cooking spray. Continue until all meat mixture is used. You will probably have cabbage leaves left over.

In a small bowl, mix 1 1/2 cans of tomato sauce with the water, and pour over cabbage rolls. Set bowl aside, you will use it again. Cover casserole with foil, and bake for 1 1/4 hours.

In the same sauce bowl, combine the remaining half can of tomato sauce with the sour cream. Remove rolls from oven, uncover, and pour the additional sauce over the rolls. Cover again, and bake an additional 20 minutes. Let stand a few minutes before serving. 


*If you've never parboiled cabbage before, place the cabbage head in a pot of boiling water- a pot big enough to have the water cover the head. Stick the cabbage with a fork to remove from water, and cut off the leaves as they loosen.