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1
Have deep stock pot 1/3 full of boiling water.
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2
Core cabbage head and carefully separate leaves (there will be some left which can't be separated - this is sliced thinly and added to pot with cabbage rolls.
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3
Stack separated cabbage leaves in stock pot and cover till pliable (five to fifteen min, keep checking not to overcook).
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4
(NOTE: It might take 2 or possibly more pots of water to soften all the leaves.)
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5
Take out cabbage leaves individually on waxed paper and cold to handling temperature.
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6
Mix grnd beef, rice, onion, Large eggs and seasoning till moist and able to be shaped into ball.
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7
Roll approximately two ounces of grnd beef mix into ball and put onto cabbage leaf and make into roll, after rolls are ready.
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8
Chill while preparing sauce.
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9
Cut flanken into small strips or possibly pcs (this is mainly for flavoring and won't be noticed when sauce is cooked down).
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10
Brown flanken and onion in oil on medium/high heat.
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11
Add in sauerkraut and brown sugar and decide on degree of sweet/sour - adjusting one or possibly the other ingredients (if inadvertently too sweet and no sauerkraut left, can use either lemon juice or possibly citric acid).
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12
Add in tomatoes, tomato paste and leftover sliced (uncooked) cabbage.
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13
Mix well and bring to a boil.
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14
After sauce is thoroughly mixed and warm, carefully add in cabbage rolls in layers, cover and cook over low (to simmering) heat for approximately two hrs.
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15
Serve with peeled boiled potatoes, mashed potatoes or possibly potato dumplings.
