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Cabbage Rolls II

Submitted By : Lou Grubb
Serves : 12-16
Prep. Time : 2:20

1 med. head cabbage - cored
2 Lbs. ground beef
2 onions - chopped
salt and pepper - to taste
2 cups cooked rice
minced garlic - to taste
15 oz. jar/can sauerkraut - drained
3 cans condensed tomato soup mixed with equal amounts of water

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