• Cooking Time: 1
• Servings: 6
• Preparation Time: 30
• 1 medium head cabbage
• 1 pound ground beef
• 3 Tablespoons chopped onion
• 3 Tablespoons chopped green pepper
• 3 Tablespoons chopped celery
• 1 Tablespoon Worcestershire sauce
• 1/2 to 3/4 cup uncooked rice
• Salt and pepper
• Garlic powder, optional
• 1 (16-ounce) can sauerkraut, undrained
• 1 onion, sliced
• 1 cup or more tomato juice or vegetable juice cocktail(V8)

1. Preheat oven 350 degrees F
2. Remove and discard core from cabbage.
3. Place in a pan of simmering water.
4. As leaves begin to wilt, remove them and drain.
5. You will need about 12 large leaves.
6. Remove rest of cabbage and set aside.
7. In large bowl, mix beef, onion, green pepper, celery, Worcestershire sauce and rice.
8. Add salt and pepper to taste and mix well.
9. Garlic powder to taste may be added, if desired.
10. Spoon mixture onto leaves and roll up, tucking in sides to make a tight roll.
11. Place rolls seam-side down in large baking dish or Dutch oven.
12. Cover with sauerkraut, sliced onion and tomato juice.
13. The remaining cabbage may be chopped and added or cooked separately.
14. Add juice as needed to cover rolls.
15. Cover tightly and bake for 1 hour.
16. Check after 45 minutes to make sure enough liquid is in pot so rolls do not dry out or burn.
17. Note: This dish may also be baked at a lower temperature (300 degrees) for longer (2 hours). More sauerkraut & onion may be used, if desired.

This tasty cabbage dish is a good choice any day of the year