Leslie's Aunt Gladdy's Stuffed Cabbage Rolls

This is my Aunt Gladdy's recipe. When I make them I think of her. As a child I would eat the inside and not the cabbage. Now I love it all. My husband now eats the inside only! These are the best I have ever tasted and taste better the next day. I love them served with mashed potatoes with the sauce over them.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  head cabbage
• 16  ounces sauerkraut
• 2  lbs  ground chuck
• 1  cup rice
• 2  eggs
• 1  large onion, diced
• 2 (28 ounce) cans tomato puree
•  salt & pepper
•  oregano
•  caraway seed
•  garlic powder
•  brown sugar, to taste*
• 1  teaspoon butter
•  water, if needed

Directions

1. Parboil cabbage for 10 minutes; drain and let cool enough to handle. Gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
2. Mix hamburger, eggs, onion and rice together. Set aside. Rinse sauerkraut and chop up leftover cabbage. Add chopped up cabbage to sauerkraut. Add caraway seed, to taste. Stir in 1/2 can of the puree and brown sugar to taste. Put in bottom of greased roaster pan. Set aside.
3. Put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together. Keep layering the cabbage rolls until all are in the pan. Add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *I use brown sugar splenda). I put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls. You may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it). Bake covered at 350° in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.