1 medium or 2 small head(s) of cabbage.
1 pound of lean ground meat.
1 egg.
1/4 cup of uncooked rice.
1 teaspoon salt.
Pinch of pepper.
Pinch of garlic powder.
1/2 cold water.

Polish Sweet and Sour Sauce:

24 ounces sauerkraut.
1 28 ounce canned tomatoes.
1/2 cup of brown sugar.
1 lemon, juice only.
1/2 teaspoon of salt.

Prepare cabbage leaves by first coring out the cabbage, and placing in a large pot of boiling water.
Lower heat to a simmer, and let cabbage leaves soften.
Check often to remove each layer of leaves as they soften.
Be careful, this is a delicate task because you are dealing with a messy job in very hot water.
Once all the leaves have cool to the touch, pare the "ribs" off.
This makes the leaves easier to roll.

Meanwhile combine beef, onion, egg, rice, seasoning, and water in large bowl.
Mix well, and set aside.

In another pot combine your sauce ingredients.

Have a large pan ready for your cabbage rolls, like the type you cook your turkey in!
Layer the bottom of this pan with some sauce.
Pre-heat your oven to 350*F.

Now you are ready to start making your cabbage rolls. Take a leaf of cabbage and place one good tablespoon of meat-rice mixture in the center of the leaf.
Roll into a cigar-like roll.
Place in pan, keep place rolls till bottom of pan is covered.
Spoon half of your sauce over your cabbage rolls.
Continue making rolls till all your leaves are used.
Pour the rest of your sauce over second layer of rolls.
Cover your pan, with lid or tin foil.
Cook in slow oven 350*F for about 3 hours, or till cabbage is tender.

This make seem complicated, but in truth it isn't.
It requires three steps, mixing meat and rice mixture....sauce mixture...preparing and rolling your cabbage leaves.
The cooking part is easy. :o)

If you already know how to make cabbage rolls than this recipe will be a breeze, and well worth trying.
It is delicious!
Left over rolls freeze well for another meal.