Cabbage Rolls with Kraut
1 large head cabbage
2 eggs
1 medium onion, chopped
1/2 cup uncooked-long grain rice, or instant rice
2 tsp salt
1/4 tsp pepper
2 lbs ground beef
1 can sauerkraut, rinsed & drained
2 cups water
In a large saucepan, cook cabbage in boiling water just until leaves fall off the head. Set aside the large leaves, about 10. {For a larger crowd, use 2 lg leaves per person} Refridgerate the remaining cabbage for another use. Cut out the thick vein from each reserved leaf, making a v-cut; set aside.
In a bowl combine the eggs, onion, rice, salt & pepper. Crumble beef over mixture & mix well. Place about a 1/2 cup of meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place 5-6 rolls in a dutch oven, top with sauerkraut & remaining rolls. Pour water over all. Bring to a boil over medium heat. Reduce heat; cover & simmer for 1 1/4--1 1/2 hours or till meat is no longer pink & cabbage is tender.
Makes 5 servings.