• 16 medium to large cabbage leaves
• 1 1/2 lb. lean ground beef
• 1 cup chopped onion
• 2 cups cooked white rice
• 2 slightly beaten eggs
• 1/4 cup snipped fresh parsley
• 1/2 teaspoon salt
• 1 (32 oz.) jar sauerkraut, rinsed and well drained
• 1 (15 oz.) can tomato sauce
• 1/4 cup water
• 1/4 cup packed brown sugar
• 4 teaspoon lemon juice
• dash of ground allspice or ground cloves

Trim veins from cabbage leaves.  Immerse leaves, four at a time, into boiling water.  Cook for 2-3 minutes or until leaves are just limp.  Carefully remove leaves with tongs or a slotted spoon; drain well.

Meanwhile, for filling, in a large skillet cook ground beef and onion until meat is brown; drain off fat.  In a medium bowl combine cooked beef mixture, rice, eggs, parsley and salt.

Preheat oven to 350 degrees.  Grease two 2-quart rectangular or square baking dishes; divide sauerkraut evenly between the two dishes.

Place about 1/3 cup of the filling in the center of each cabbage leaf; fold in sides.  Starting at an unfolded edge, carefully roll each leaf, making sure the folded sides are tucked into the roll.  Arrange cabbage rolls on sauerkraut in baking dishes.

For sauce, stir together the tomato sauce, water, brown sugar, lemon juice and allspice; pour sauce over cabbage rolls.  Bake, covered, about 40 minutes or until heated through.

YIELD:  8 servings