From – Maybelle Grace Becklin
Recipe Provided By – Diane Robinson
1 large head cabbage
1 medium onion, chopped
3 Tbsp butter
1 cup solid pack tomatoes
1 cup tomato puree
1 clove garlic, minced
salt
1/4 cup uncooked rice
1 Lb ground chuck
1/2 Tsp onion powder
1/2 Tsp garlic powder
1/2 Tsp allspice
1 No. 303 can sauerkraut, drained
1/4 cup brown sugar
Trim coarse outer leaves from cabbage and reserve. Cut out core of cabbage and steam, core
side down in boiling water just until crisp-tender. Set aside to drain and cool.
Make tomato sauce – Saute onion in butter; add tomato puree, garlic, and 1/2 tsp salt. Cover
and simmer about 10 minutes.
Cook rice in 1/2 cup boiling water and 1/8 Tsp salt until barely done. Combine with meat, onion
and garlic powder, allspice, and 1 Tsp salt; mix well. Stir in 1 cup of the tomato sauce to
moisten.
In baking pan make a layer of sauerkraut; sprinkle with brown sugar and cover with 1/2 of the
remaining sauce.
Remove leaves from head of steamed cabbage; put 4 Oz of meat mixture at base of each leaf
and roll, tucking in edges. Arrange rolls on sauerkraut; pour remaining sauce over rolls. Place
coarse outer leaves on top.
Bake in 350 degree oven for 1 hour. Serve with sour cream. Makes 6 servings (12 rolls).