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