HUNGARIAN STUFFED CABBAGE

1 large white cabbage
1 large can sauerkraut
1 large can tomato puree
1 cup brown sugar, not granulated
3 pounds ground beef
1 egg, beaten
Raw washed white rice

Boil cabbage 6-7 minutes, just until soft; set aside. Mix sauerkraut, puree and brown sugar. Peel leaves off cabbage; chop up cabbage center and add to sauerkraut mixture. Cover bottom of large pot with portion of mixture; be sure to use juice form sauerkraut can. Stuffed cabbages: Combine egg, rice and beef, salt to taste – but remember, sauerkraut is salty. Use just enough rice to help bind, i.e., not a lot. Put handful of beef mixture on one end of cabbage leaf, fold in one side and roll to other end, then fold in other side. Put 5 rolls onto bottom layer of mixture in pot. Cover with another mixture layer and put in another 5 rolls. The pot should consist of alternating layers of stuffed cabbage and sauerkraut mixture, with mixture on top and bottom. Cook over medium flame for several hours until done; add liquid if necessary.