1 lg. head of cabbage
1 lb. ground meat
1 c. cooked rice
1 onion, chopped
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. garlic powder
1 lg. can of sauerkraut, drained
2 (8 oz.) cans tomato sauce
1/4 c. brown sugar
Sour cream
2 cans tomatoes, cut up

Preheat oven to 350 degrees. Core cabbage. Place core end down in a saucepan. Add boiling water. Simmer until cabbage leaves are soft enough to roll easily. Drain and cool.

Meanwhile, combine beef, rice, onion, egg, salt and garlic. Carefully remove leaves from cabbage. Place a small amount of the beef mixture in the center of the cabbage leaves. Roll up the leaves. In a large baking pan, combine sauerkraut, 1 can of tomato sauce and 1 can of tomatoes and brown sugar. Place cabbage rolls, seam side down on sauerkraut. Pour remaining tomato sauce and canned tomatoes over rolls. Bake, covered about 1 1/2 to 2 hours. Serve with sour cream if desired.