Start with one large head of cabbage with the core removed.  Put in freezer until frozen solid.  Then let it thaw until leaves are soft and separating.  (Do not tear.)

Take 2 lbs ground meat, add spicing to taste, and 3/4 c rice.  Small amount of water may be added, to help shape it.

Sauce:  1 lb can tomatos, 1 lb can sauerkraut, 1 1/2 c dark brown sugar, 1 c water, juice of 1 lemon, 4 c tomato juice.

Bring sauce to a boil.  Turn down to simmer.  Place a ball of meat mixture on each cabbage leaf at core, and roll up, tucking sides under.  Secure with 2 toothpicks.  Put rolls in sauce, gently, and cook 1 – 1 1/2 hours until cabbage is very tender.