1 lg. head cabbage
1 lb. ground beef
1 onion, minced
1/2 c. uncooked rice
1 tsp. garlic power
1 1/2 tsp. salt
1/2 tsp. pepper
1 lg. onion, sliced
1 can tomato juice or V-8 juice (18 oz)
1 c. sauerkraut, undrained
2 tbsp. brown sugar
1 c. water

Cut core from cabbage, put in large pot of boiling water. Cook 10 minutes. Remove and let stand 10 to 15 minutes to soften leaves. Mix together ground beef, onion (minced), rice, garlic powder, salt and pepper. Separate cabbage leaves carefully. Place on a leaf on board, put a spoonful of meat mixture at base of leaf, roll up loosely to permit swelling of rice.

Put in a roaster or large pan, sliced onion, tomato juice and sauerkraut. Sprinkle with the brown sugar over this. Arrange cabbage rolls in pot and slowly pour the water over all.

Cover and simmer for 1 1/2 to 2 hours in 350°F oven or until well blended together.

Makes 18 rolls.