*Stuffed Cabbage

• 1 large head cabbage
• 2 1/4 to 2 1/2 lb. chop meat
• 2 c. crushed tomatoes
• 1 c. tomato sauce
• 1/2 c. rice (raw)
• 1 large onion, chopped
• 1 c. vegetable oil
• 2 slices white bread, soaked in water and squeezed dry
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh dill
• 2 eggs
• 3 c. water
• 2 Knorr chicken cubes
• salt and pepper
• 27 oz. fresh sauerkraut (in bag instead of can)

1. In a large pot of boiling water, add cored cabbage and simmer. Remove leaves of cabbage as they soften.
2. Allow to cool and carefully remove large rib of each leaf.
3. (Or cut out core of cabbage, wrap tightly in plastic wrap and microwave on High for 15 to 20 minutes.
4. Cabbage will turn bright green and yield to pressure.
5. Let stand 5 minutes.
6. Unwrap and rinse under cold running water.)

head cabbage, chop meat, tomatoes, tomato sauce, rice, onion, vegetable oil, white bread, parsley, dill, eggs, water, salt, fresh sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719424 (may not work)