1 lb. ground beef
3 lb. head green cabbage
1 1/2 tsp. salt
1 onion, minced
1 c. cooked rice
1 egg
1 lg. can sauerkraut
2 sm. cans tomato sauce

Cut core out of cabbage and set in hot water for 20-25 minutes to soften leaves. Mix ingredients except sauerkraut and tomato sauce. Blend well. Remove leaves from cabbage. Fill leaf at end with 1/2 cup of mixture. Then roll up neatly. You can either oven bake in Pyrex dish or cook on stove top in Dutch oven.

Place some sauerkraut in the bottom of your Dutch oven or Pyrex dish. Then layer your cabbage rolls over the sauerkraut. Pour tomato sauce over rolls. Cook for 2 1/2 hours on medium heat.