1 lg. onion
Approximately 1/2 lb. lean beef (flanken/chuck/etc.)
Oil to cover bottom of pan (just enough to saute above)
1 lg. or 2 med. heads cabbage
2 to 3 lbs. lean ground beef
1 c. plus or minus white long grain rice
2 or more eggs, depending upon consistency
Either 1 med. or lg. fresh onion, grated or dried chopped onion
Salt & pepper, granulated garlic or powder (not garlic salt)
1 (#2 1/2) can sauerkraut
1 (#2 1/2) can chopped tomatoes (preferably in juice)
Approximately 1/2 c. brown sugar, firmly packed (amount depends on preference for degree of sweet vs. sour)
1 sm. can tomato paste

Have deep stock pot 1/3 full of boiling water. Core cabbage head and carefully separate leaves (there will be some left that cannot be separated - this is sliced thinly and added to pot with cabbage rolls. Stack separated cabbage leaves in stock pot and cover until pliable (five to fifteen minutes, keep checking not to overcook). (NOTE: It might take 2 or more pots of water to soften all the leaves.)

Take out cabbage leaves individually on waxed paper and cool to handling temperature. Mix ground beef, rice, onion, eggs and seasoning until moist and able to be shaped into ball. Roll approximately two ounces of ground beef mixture into ball and put onto cabbage leaf and make into roll, after rolls are ready. Refrigerate while preparing sauce.

Cut flanken into small strips or pieces (this is mainly for flavoring and will not be noticed when sauce is cooked down). Brown flanken and onion in oil on medium/high heat. Add sauerkraut and brown sugar and decide on degree of sweet/sour - adjusting one or the other ingredients (if inadvertently too sweet and no sauerkraut left, can use either lemon juice or citric acid). Add tomatoes, tomato paste and leftover sliced (uncooked) cabbage. Mix well and bring to a boil. After sauce is thoroughly mixed and hot, carefully add cabbage rolls in layers, cover and cook over low (to simmering) heat for approximately two hours.

Serve with peeled boiled potatoes, mashed potatoes or potato dumplings.