1 1/2 lbs. ground beef
1 chopped onion
1 raw egg
1/3 c. uncooked rice
1 tbsp. parsley
Salt and pepper to taste

Mix all above ingredients thoroughly and set aside as you prepare cabbage. 1 (8 oz.) can tomato sauce Sour cream 2 med. heads cabbage

Cut out core of cabbage and scald in boiling water until leaves loosen easily. Lift out each leaf with tongs. When cooked, slice center vein of leaves at thickness so as to roll easier.

Fill each leaf with meat mixture and roll, making ends secure so not to lose mixture in cooking process. Put rolls aside.

Line bottom of pan with sliced leftover cabbage and 1/2 can sauerkraut. The other 1/2 can will be added after you place rolls in pan. Cover with enough water and 1 can tomato sauce just to cover rolls. Simmer slowly for 1 1/2 hours, or when beef and rice are tender. Serve with sour cream, if desired. 4-6 servings.