Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid.

1 lb. chopped hamburg
1 med. onion, chopped
1/3 c. uncooked rice
1 egg, beaten
Salt & pepper to taste

Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with:

1/2 lb. sauerkraut
1 med. sliced onion

Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine:

1 can tomato paste
2 c. liquid reserved from cabbage
1 tsp. sugar

Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.