Beef-Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. uncooked rice
1 onion, minced
2 garlic cloves, minced
1 egg
salt and pepper
1 large head cabbage
1 lb. sauerkraut
1 (16 oz.) can tomato sauce
1/4 c. butter
1 1/2 c. boiling water

Preparation

Mix
first
5 ingredients, 2 teaspoons of salt and dash of pepper.
Cut core out of cabbage to depth of 3-inches.
Put cabbage in\ta
large
kettle
of boiling water over high heat. With tongs,
remove
about 20 leaves as they wilt.\tLet leaves stand
until
cool.
Chop\tremaining
cabbage.
Put
half\tof chopped cabbage
in bottom of large kettle.
Put a spoonful of meat mixture
in
center
of each leaf.
Roll up, tucking ends under cabbage
rolls.
Put\ton
top of cabbage in kettle.
Top with
remaining
cabbage, sauerkraut, tomato sauce and butter. Salt and
pepper
to
taste.
Add
boiling\twater.\tBring to a boil.
Cover and simmer for 45 minutes.
Makes 5 servings.