1 lg. head cabbage
1 1/2 lb. ground beef (can use 1 lb. beef and 1/2 lb. pork)
1 c. cooked rice or barley
1 onion, chopped
1 egg, beaten
1 tsp. salt or veggie salt
1/4 tsp. allspice (optional)
1/4 tsp. garlic powder
1 lg. jar sauerkraut, drained
2 (8 oz.) cans tomato sauce
1/4 c. brown sugar
Sour cream or yogurt (optional)

Core cabbage. Place core end down in pot with enough water to cover about 1/3 of cabbage. Simmer until leaves are soft enough to roll. Drain; cool. Carefully remove leaves.

Combine beef, rice, onion, egg and seasonings; place in center of leaves, dividing evenly. Roll up, tucking in edges (envelope style).

In large baking pan, combine sauerkraut, half of tomato sauce, and brown sugar. Place cabbage rolls, seam side down, on sauerkraut. Pour remaining tomato sauce over rolls. Cover and bake at 350 degrees for 1 hour or until the cabbage is cooked. Serve with sour cream, if desired.

NOTE: Use baking pan just large enough to snuggly hold rolls.