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1
Parboil cabbage for 10 minutes; drain and let cool enough to handle.
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2
Gently peel cabbage leaves from the cabbage (around 12-16 depending on how big you make the meat rolls) and if needed cut hard core out of center of leaves.
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3
Mix hamburger, eggs, onion and rice together.
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4
Set aside.
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5
Rinse sauerkraut and chop up leftover cabbage.
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6
Add chopped up cabbage to sauerkraut.
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7
Add caraway seed, to taste.
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8
Stir in 1/2 can of the puree and brown sugar to taste.
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9
Put in bottom of greased roaster pan.
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10
Set aside.
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11
Put hamburger mixture in leaves, roll up (all sides), and stick a toothpick in the cabbage to hold together.
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12
Keep layering the cabbage rolls until all are in the pan.
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13
Add oregano and a little garlic powder to taste with butter to rest of tomato puree (also a little sugar if desired *I use brown sugar splenda).
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14
I put spices in a little at a time in the tomato puree and taste to get it just right) and pour over cabbage rolls.
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15
You may need a little water to make sure the tomato sauce doesn't cook down too much (rinse out tomato puree can to get all of it).
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16
Bake covered at 350 in bottom rack of oven for 1 to 1/12 hours, till all cabbage is tender.
