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.