Hungarian Stuffed Cabbage - cooking recipe

Ingredients

1 (3 to 4 lb.) cabbage
1 lb. hamburger
1 medium onion, chopped
1/2 c. uncooked rice
salt to taste
pepper to taste
1/2 lb. sauerkraut
1 medium onion, sliced
1 can tomato paste
2 c. liquid reserved from cabbage
1 tsp. sugar

Preparation

Remove core from cabbage.
Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll.
Drain and reserve liquid.
Combine in a bowl the hamburger, onion, rice, salt and pepper.
Shape into medium-sized balls.
Place in center of cabbage leaf.
Roll to enclose meat.
Shred remainder of cabbage mix with sauerkraut and sliced onion.
Place a layer of shredded cabbage sauerkraut in the bottom of large pot.
Place rolled stuffed cabbage in a layer.
Cover with shredded cabbage sauerkraut.
Place remaining rolled stuffed cabbage and cover with remaining cabbage sauerkraut.
Combine tomato paste, liquid reserved from cabbage and sugar.
Pour over layered rolls and, if necessary, add enough water to just cover cabbage.
Cover.
Bring to a boil and lower flame to simmer for 1 1/2 hours or until well done.