This is an old Polish recipe. They called them halupkis. Whatever you call them they are scrumptious and quite filling.
1 Large Head Cabbage
1 lb. Ground Beef
1 Minced Onion
1 C. Uncooked Minute Rice
1 tsp. Each: Salt, Fresh Black Pepper, Garlic Powder
1 Sliced Onion
2 Tbsp. Olive Oil
1 Jar Tomato Juice
1 Can Sauerkraut, Drained
¼ C. Packed Brown Sugar
Core cabbage and cook in enough water to cover for 10 minutes.
Let stand until cool enough to handle.
Mix next 4 ingredients and shape into rolls (about 1 inch in diameter and 2 inches long).
Wrap the rolls in cabbage leaves and tie shut with butcher’s string.
In a large soup pot, sauté the sliced onion in olive oil until soft.
Add the cabbage rolls, arranging as shallowly as possible.
In a separate bowl, mix the juice, sauerkraut and sugar and stir well (be sure to use enough juice to just cover the cabbage rolls).
Add to the pot.
Cover and simmer 1 ½ hours.