1 sm. cabbage, 8 to 10 leaves
1 lb. ground beef
1/2 c. cooked rice
1 egg
1 clove garlic, minced
1 (16 oz.) can tomatoes
1/4 tsp. pepper
1 tbsp. parsley
1 (16 oz.) can sauerkraut
1 c. onion, diced
1 tsp. salt
1/2 tsp. caraway seed
3/4 tsp. paprika

Place cabbage leaves in boiling water, cover and remove from heat about 15 minutes. Combine ground beef, rice, egg, garlic, parsley, salt, pepper and paprika; mix well. Fill cabbage leaves. Make meatballs out of any extra beef. Shred remaining cabbage and add to sauerkraut. Put in a 6 quart pot. Arrange cabbage rolls and meatballs on top. Pour can of tomatoes over the top, sprinkle with caraway seed. Heat to boiling, reduce heat and cover. Simmer for 1 1/2 hours.