1 lg. firm head cabbage, 4 to 5 lb.
2 lb. hamburger
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/2 tsp. Lawry's seasoned salt
Black pepper, fresh ground
1/2 tsp. meat tenderizer
2 unbeaten eggs
2 slices white bread, without crusts
1/4 c. ketchup
1/4 c. + 2 tbsp. hot water

Remove core from cabbage. Force leaves to loosen by holding head under faucet of cold water running full blast. Remove more core if possible, separating as many leaves as you can. Parboil in large kettle in simmering water until leaves are soft but not limp. Remove loose leaves as feasible, cut out more of the core, at the same time forcing it to open gently under running cold water.

Place hamburger in large bowl. Add bread softened in hot water along with remaining ingredients, mix well to blend them.

Cup your left hand and gently lay a leaf in it. Place a spoonful of meat in the center. Starting at core end, fold over, then fold over one side, then the other, then roll into envelope shape. Continue in this manner until all the leaves are done. If you wish to make the rolls the day before serving, place them on a large platter, seam side down, cover with foil and store in the refrigerator.

SAUCE:

2 (1 lb.) cans tomatoes
1 (1 lb.) can tomato puree
1 (8 oz.) can tomato sauce
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. lemon juice
6 tbsp. dark brown sugar
1 tbsp. granulated sugar
4 tbsp. butter
2 med. size onion, chopped coarse
1 c. canned, drained sauerkraut
3/4 c. dark raisins

Place tomatoes in large coarse sieve and drain juice and as much pulp as possible into a large saucepan. Discard seeds. Add tomato puree, tomato sauce, salt, pepper, 4 tablespoons dark brown sugar, lemon juice, sugar. Refrigerate overnight. Melt butter in a 4-quart saucepan, add onions and 2 tablespoons dark brown sugar and cook onions on moderate heat until slightly wilted. Add drained sauerkraut and blend together.

Lower flame. Remove cabbage rolls from refrigerator, carefully arrange them over onion mixture. Pour sauce over rolls, bring to boil over medium heat, reduce heat and simmer for 1/2 hour. Transfer to oven and bake uncovered at 350 degrees for 2 to 3 hours basting occasionally. Sauce will cook down and cabbage will become tender. Add plumped raisins last half hour of baking.

This may be frozen, best in small ready-to-eat foil containers. However, it may be necessary to add a little extra tomato sauce.