1/2 c. raw rice, soaked in hot water to cover until swelled and softened -- or leftover cooked rice (about 1 c.)
6 lg. cabbage leaves, soaked in boiling water until pliable
1 c. minced ham or corned beef
1 pt. sauerkraut
Seasonings to taste - be creative!!

Mix rice with chopped meat (and any seasonings you fancy). Divide mixture into 6 equal parts. Place 1 portion in the center of each cabbage leaf. Fold over and roll up into a dumpling shape. Put sauerkraut into lightly oiled skillet and press the "dumplings" into it. Cook covered on simmer about 30 minutes. For an oven version: Place "dumplings" in a greased baking dish and fill in the spaces around rolls with sauerkraut. Cover and bake at 350 degrees until heated through and bubbly.