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1
Set oven to 350 degrees F.
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2
Line medium roasting pan with heavy foil.
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3
Cut core out of cabbage heads.
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4
Put cabbage core side down in microwavable bowl with 1 inch water and microwave for 10 minutes.
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5
Remove the leaves from the cabbage (Be careful the heads will be very hot, you can do the cabbage prep ahead of time).
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6
If leaves are not quite cooked, put in covered pot with 1 inch water and boil till done.
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7
FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
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8
FOR SAUCE; in another bowl combine all sauce ingredients together until blended.
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9
Line the bottom of the pan with cabbage leaves. Sprinkle sauerkraut onto leaves.
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10
Stuff the cabbage leaves tightly but carefully with 2 teaspoons of the meat mixture.
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11
Roll up tightly and place the rolls in a layer on top of the cabbage leaves in the baking dish.
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12
If you have left over meat mixture, you can put it around the rolls and cover with sauce, and small cabbage leaves.
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13
Drizzle half of the sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
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14
Sprinkle about more sauerkraut over the sauce.
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15
Start second layer and repeat as above.
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16
Cover tightly with foil.
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17
If the roaster looks full, place a cooking sheet under roaster in oven to catch overflow.
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18
Cook at 350 degrees F (oven rack set to second-lowest position) for about 3 to 3 1/2 hours or until the cabbage is very tender. Check after about 2 hours).
