1 1/2 lbs. hamburger
2 med. onions, chopped
1 c. rice, partially cooked
1 tbsp. salt
1 tsp. black pepper (or to taste)
1 tsp. MSG (Accent)
4-6 cloves garlic, chopped
1 tsp. caraway seed (grind in mill)
1 lg. head cabbage

Combine first 8 ingredients; mix well. Put cabbage head in hot water. Remove leaves. Put leaves in pot with 2 cups water; steam for 15 minutes. Form meat mixture into sausage shape and roll up in cabbage leaf. Leaves should be soft - no string or toothpicks needed to hold shape.

When leaves of cabbage head get too small, chop into fine kraut and spread in an even layer in bottom of roaster pan. Place rolled meat on top of kraut, loose fold down. Pour sauce over top and seal with aluminum foil. Bake in 300 degree oven for 2 hours.

SAUCE:

1 can Campbell's tomato soup
1 stubby Rainier Beer
2 tbsp. chicken bouillon (powdered)
1/2 c. Hunt's catsup
2 tbsp. sugar
1 tsp. salt

Combine all ingredients; bring to low boil. Stir and cool.