1 med. sized head of cabbage
2 c. tomatoes (1 lb. can)
1 tbsp. or less sugar
1/2 tsp. rosemary
1 lb. ground beef
1 lg. onion, finely chopped
1/4 tsp. pepper
Sour cream
1 (1 lb., 13 oz.) can sauerkraut
1 lg. onion, sliced
1 tsp. celery salt
1/4 tsp. oregano
1/2 c. raw white rice
1 1/2 tsp. salt
2 tbsp. bacon drippings

1. Remove core of cabbage. Pull apart cabbage leaves. Steam leaves, in covered pan in small amount of water for about 8 minutes or until tender enough to handle. Drain leaves and save.

2. Combine sauerkraut, tomatoes, sliced onion, sugar, rosemary and oregano. Mix thoroughly and save.

3. Combine meat, rice and chopped onion, salt, celery salt and pepper and drippings or fat. Toss together lightly only until mixed well.

4. Spoon equal amounts of meat mix onto center of each cabbage leaf. Fold opposite edges over, then fold top and bottom. Fasten with wooden toothpicks.

5. Place, folded side down in 9 x 13 x 2 inch baking dish, alternating cabbage rolls with sauerkraut mixture. Cover with aluminum foil.

6. Bake covered 1 hour. Remove foil and bake uncovered for 30 minutes.

7. Spread with sour cream and bake 10 minutes more.