1 lg. head cabbage
1 lb. ground beef
1 med. onion, minced
1/2 c. rice, uncooked
Dash garlic powder
1 1/2 tsp. salt
1/4 tsp. pepper
1 lg. onion, diced
2 tbsp. shortening
2 1/4 c. tomato juice
1 c. sauerkraut, undrained
1 tsp. brown sugar
3/4 c. water

Cut core from cabbage, wash, put in large pot of boiling water. Cook 10 minutes. Remove from heat, let stand 10 to 15 minutes to soften leaves. Combine thoroughly ground beef, onion, rice and garlic powder, salt, and pepper. Cook and then drain fat. Remove cabbage leaves carefully keeping them whole. Put a spoonful of meat mixture at base of each leaf and roll up loosely to permit swelling of rice. Cook sliced onion in shortening in large kettle until golden. Add tomato juice and the sauerkraut. Sprinkle with the brown sugar. Arrange cabbage rolls in kettle and pour water over all. Cover and simmer over low heat for 1 1/2 hours. Can be made ahead and reheated. Tie or use toothpicks on each roll.