1 lb. lean ground beef
1/3 c. rye flakes
1 egg
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
2 tbsp. vegetable oil
1 c. chopped onion
1 lg. clove garlic, minced
3 c. coarsely shredded cabbage
1 can (14 1/2 oz.) diced peeled tomatoes
1 can (8 oz.) tomato sauce
1 c. sauerkraut, well drained and firmly packed
1/3 c. firmly packed brown sugar

In a medium size bowl, combine the beef, rye flakes, egg, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Form into 16 balls measuring about 1 1/2 inches. Set aside.

In a large heavy saucepan or Dutch oven, heat the oil over medium high heat. Add onion and garlic and cook, stirring, until softened. Stir in cabbage and cook, stirring frequently, until wilted. Stir in the tomatoes, tomato sauce, sauerkraut, brown sugar and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil over high heat. Lower heat and add meatballs. Return to boiling, then reduce heat. Cover and simmer for 20 minutes.