Hungarian Stuffed Cabbage(Serves 5 To 6)

• 1 (3 to 4 lb.) cabbage
• 1 lb. ground beef
• 1 medium onion, chopped
• 1/2 c. uncooked rice
• salt and pepper to taste
• 1/2 lb. sauerkraut
• 1 medium onion, sliced
• 1 (6 oz.) can tomato paste
• 2 c. cabbage juice
• 1 tsp. sugar

1. Remove core from cabbage. Separate the leaves and boil, uncovered, for 5 minutes or until soft enough to roll.
2. Drain, save liquid.
3. Combine ground beef, chopped onion, uncooked rice, salt and pepper in a bowl.
4. Shape and place medium sized patty in center of leaf.
5. Roll to enclose meat.
6. Shred remaining cabbage and mix with sauerkraut and sliced onion.
7. Place 1/2 of the cabbage, sauerkraut mixture in bottom of large pot.
8. Place rolls on top of mixture.
9. Place rest of mixture on top of rolls.
10. Combine remaining ingredients and mix well. Pour over mixture.
11. If necessary, add water to cover.
12. Cover and bring to boil over medium heat, then reduce heat and simmer about 1 1/2 hours.

cabbage, ground beef, onion, rice, salt, sauerkraut, onion, tomato paste, cabbage juice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749696 (may not work)