Stuffed Cabbage With Sauerkraut - cooking recipe

Ingredients

2 lb. ground beef
1 (2 lb.) bag or can sauerkraut
1 c. uncooked rice
dash of pepper
1/4 c. butter
1 head cabbage (3 to 4 lb.)
1 (8 oz.) can tomato sauce
1 small onion, chopped fine

Preparation

Parboil cabbage head.
Saute onion in butter.
Mix ground beef, sauteed onion, salt, pepper and rice together.
Separate leaves from head, being careful not to break them.
Place large spoonful of mixture in center of leaf; fold around it.
Place sauerkraut in bottom of large pot, then place stuffed cabbage on top of sauerkraut, folded side of cabbage leaf down.
Add enough tomato sauce and water to cover cabbage rolls.
Bring to slight boil, then turn to medium heat and simmer for 1 hour.