1 lb. hamburg
1 c. (regular) rice
1 egg
Salt & pepper to taste
Garlic (optional)
1 lg. head cabbage
1 can sauerkraut
1 can tomatoes

Cut center out of cabbage and put head in boiling water. Peel the leaves off as they wilt until you have the number you want to stuff. Chop remaining cabbage and line bottom of 6 quart Dutch oven. Mix hamburg, rice, egg, salt, pepper and garlic. Spoon hamburg mixture on individual leaves and roll, then tuck ends of leaves inward (before rolling, trim large vein off of leaf). Place on chopped cabbage in pan. Pour sauerkraut and tomatoes over top. Add 1 cup hot water. Bring to boil and simmer 2 to 3 hours.