Recipe - Cabbage Rolls

This is a family favorite. For our family of 6, I double the recipe. That way I have plenty of yummy left overs.

12 Cabbage leaves
1 pd ground beef
1/2 cup uncooked rice
1 can tomato sauce
1 teaspoon salt
1/8 pepper
1/8 teaspoon garlic powder
1 medium chopped onion
1 teaspoon sugar
1/2 teaspoon lemon juice
1 Tablespoon cornstarch
1 can sauerkraut 14 oz
1 can diced tomatoes (28 oz) drained

Soften Cabbage leaves by steaming the head of cabbage for approximately 10 minutes and remove leaves. Drain and set aside.

Set oven to 350 degrees. In a large bowl mix beef, rice 1/2 of the tomato sauce, the salt, pepper, garlic, and onions. In each leaf place about 1/3 cup of the beef mixture and roll the leaf. Place them seam side down in a square baking dish. Then in a small bowl mix the rest of the tomato sauce with lemon and sugar. Pour over cabbage rolls. Then pour sauerkraut over the cabbage rolls. Then drain the diced tomatoes and layer those on top of the sauerkraut. Cover and bake for about 1 hour.

When cooked, place cabbage roll on platter. Strain sauerkraut and diced tomatoes from juices. Place sauerkraut and tomatoes in a serving dish. Place juices in a small saucepan. Add cornstarch and heat to a boil for a minute. Then pour sauce over cabbage rolls.