1 med. head cabbage
1 1/2 lbs. ground lean chuck
1 c. rice, cooked
1 or 2 cloves garlic, chopped
1 onion, chopped
1 egg, beaten
4 tbsp. tomato juice, ketchup or chili sauce
1 (16 oz.) can sauerkraut, rinsed & drained
1/2 c. fresh tomato, chopped or canned
1 onion, sliced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 pt. sour cream

Parboil cabbage in medium saucepan with enough water to cover, 5 to 10 minutes or until leaves are soft and pliable. Remove 12 leaves. Mix ground chuck, rice, garlic, chopped onion, egg and tomato juice in medium bowl. Fill each cabbage leaf with 2 tablespoons of meat filling. Fold leaf carefully over filling so the filling won't spill out.

Place 6 filled leaves, sealed side up, in the bottom of a 2 quart saucepan. Cover with a small amount of sauerkraut, tomatoes and sliced onion. Repeat layer of 6 stuffed cabbage leaves, sauerkraut, tomatoes and onions. Cover with tomato sauce and season with salt, pepper and sugar. Cover and simmer about 3 hours. Serve hot with sour cream on top. Serves 6.