Cabbage Rolls - cooking recipe

Ingredients

1 medium cabbage head
2 lb. ground beef
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 eggs
1 medium onion, grated or finely chopped
1 c. uncooked rice
4 Tbsp. tomato soup (taken from 2 cans of soup; reserve remaining soup)
1 large can sauerkraut
2 Tbsp. vinegar
salt and pepper

Preparation

Boil cabbage until just tender enough to core and separate leaves.
Thoroughly mix ground beef, salt, pepper, garlic powder, eggs, onion, rice and 4 tablespoons of soup.
Place 1/4 to 1/2 cup meat mixture in a cabbage leaf, folding leaf around meat to form a roll.
Cover the bottom of a Dutch oven or other large heavy pot with cabbage leaves and 1/2 can of sauerkraut.
Place rolls on top of sauerkraut.
Cover rolls with remaining 1/2 can of sauerkraut and any excess cabbage leaves.
Mix 2 cans of tomato soup with 4 cans water, 2 tablespoons vinegar and salt and pepper to taste. Bring to a boil.
Reduce heat and simmer 1 to 1 1/2 hours.
Serves 6.