INGREDIENTS

  • 1 medium cabbage , head cored
  • 2 lbs ground beef
  • 2 onions , chopped
  • salt and pepper, to taste
  • 2 cups cooked rice
  • garlic , minced, to taste
  • 1 (14 1/2ounce)can sauerkraut , drained
  • 3 (10 3/4ounce)cans condensed tomato soup
  • 3 (10 3/4ounce) soup cans water

DIRECTIONS

  1. -Boil cabbage for 10 minutes.
  2. -Separate into leaves and trim back the vein in each one.
  3. -Place several leaves in the bottom of a 9" X 13" baking pan.
  4. -Brown beef, onion, salt, and pepper.
  5. -Combine browned beef and rice.
  6. -Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal.
  7. -Lay the rolls on top of the cabbage leaves in the pan.
  8. -Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top.
  9. -Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.
  10. -If the soup appears to be drying out while baking, pour a small amount of water on top.