Instructions: Parboil head of cabbage so leaves separate in whole pieces. Just boil them long enough so they roll easily. Mix all other ingredients, except sauerkraut, together; add enough water to be fairly soupy (a little moister than meat loaf). Place about 2 tablespoons of meat mixture on each cabbage leaf, roll and tuck in the ends. Place rolls, flap side down, in a large pot. Cover with sauerkraut, cover pot and simmer 1-1/2 hours.

Serves 8.

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