Unstuffed 'stuffed' Cabbage

This recipe came out of the paper. I haven't tried it yet, but it does seem to have all of the elements of real German comfort food! (Serving time and prep time are approximate)

• Ready In: 3 hrs
• Serves: 8

Ingredients

• MEATBALLS

• 1  lb ground beef
• 2  eggs
• 1  cup cooked rice
• 1  tablespoon sugar
• 1  dash cinnamon
• 1  dash allspice
•  salt and pepper, to taste

• SAUCE

• 1  medium  chopped onion
• 2 (8 ounce) cans tomato sauce
•  water
• 1 (14 1/2ounce) can sauerkraut
• 3  tablespoons brown sugar
• 3⁄4 cup raisins
• 1  small cabbage

Directions

1. MEATBALLS:
2. Mix ground beef with eggs, rice and 1 tablespoon sugar; season with cinnamon, allspice, salt and pepper.
3. Form into balls.
4. SAUCE:
5. Saute chopped onion in oil until golden.
6. Add tomato sauce, 1 can of water, sauerkraut with its juice, brown sugar and raisins.
7. Heat this mixture and taste- it should be sweet and sour.
8. CASSEROLE:
9. Shred cabbage, or cut into thin strips (eliminate any hard, veined parts).
10. Pour some of sauce on bottom of roasting pan.
11. Layer half of shredded cabbage over sauce.
12. Place meat balls on top of cabbage.
13. Cover with remaining cabbage, and pour on remaining sauce.
14. Cover pan with lid or foil.
15. Bake at 325 degrees for 1 1/2 hours.
16. Lower heat to 275 degrees and bake for another hour.