1 lg. head cabbage
2 lb. hamburger
1 med. onion, chopped & lightly sauteed
1 clove garlic, pressed
1 1/2 tsp. salt
Fresh pepper
2 tsp. prepared mustard
1/4 c. catsup
1/2 c. raw rice

Mix all ingredients well, except cabbage. Cut cabbage core and put in large pot of boiling water (salted). Cook low 7-10 minutes. Drain, save some broth. Separate cabbage into individual leaves. Place 1 tablespoon meat mixture on center of each cabbage leaf. Roll from core end and tuck in sides securely.

1 can drained sauerkraut
4 tbsp. butter
1 chopped onion
2 tbsp. dark brown sugar

Melt butter in large roaster pan. Add onions and brown sugar; cook until onions are wilted. Add drained sauerkraut. Blend.

1 lg. can Italian tomatoes
1 can undiluted tomato soup
1 1/2 tsp. white sugar
1 tsp. salt (or more to taste
Pepper

Mix together. Place layer of cabbage rolls seam side down on top of sauerkraut mixture. Cover with layer of sauce. Repeat until used up. Bring to boil, lower heat and cook tightly covered for 1/2 hour. Bake in 325 degree oven for 2 1/2 more hours.