1 head cabbage (about 3 lb.)
2 eggs
2 med. onions, finely chopped
1 clove garlic, minced
2 tsp. salt
1 1/4 tsp. paprika
5/8 tsp. pepper
2 lb. lean ground beef or 1 lb. ground pork and 1 lb. ground beef
1 c. uncooked long grain rice
1 lb. sauerkraut, drained (about 3/4 qt.)
1 (16 oz.) can tomatoes, cut up
1 (10 3/4 oz.) can tomato soup, condensed
2 tbsp. sugar

TOMATO-ONION SAUCE (optional) :

Cook 2 small chopped onions in 1 tablespoon butter until tender. Stir in 1 (16 oz.) can undrained tomatoes, cut up. Heat through. Can add 1/2 cup dairy sour cream to sauce.

Core cabbage. In saucepan, immerse cabbage in enough boiling water to cover and simmer for about 10 minutes or until leaves are pliable. Cut off leaves needed for rolls and cut heavy core of each leaf, about 12 leaves.

Combine eggs, 1/2 cup of the onions, garlic, 1 teaspoon salt, 1 teaspoon paprika and 1/2 teaspoon pepper. Add meat and rice, mix well. Make rolls; place a portion in center of each cabbage leaf and fold the leaf around it.

Chop remaining cabbage. Combine chopped cabbage, sauerkraut, undrained tomatoes, tomato soup, sugar and remaining chopped onion, remaining salt, paprika, and pepper.

Spoon half of the sauerkraut mixture evenly in bottom of heavy kettle. Arrange cabbage rolls, seam side down, over sauerkraut mixture. Spoon remaining sauerkraut mixture over rolls. Fill with enough water to cover rolls. Bring to boil. Reduce heat to simmer. Covered, cook for about 2 hours, adding water as needed to keep rolls covered.

When serving, spoon tomato-onion sauce over cabbage rolls.