2 lbs. hamburg
1 egg
1/2 c. uncooked rice
1 head of cabbage
1 sm. can sauerkraut
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic salt
1 onion
Tomato juice, enough to cover cabbage rolls

Mix hamburg, egg, rice, salt and pepper and garlic salt together and form into small balls. Steam one head of cabbage, break off leaves, put hamburg in leaves. Roll up. In bottom of pan, lay cabbage leaves, sauerkraut and 1 onion, sliced. Lay cabbage rolls on top. Pour tomato juice over top, enough to cover rolls. Cook 3 hours on medium heat.