Parboil cabbage about 15 minutes. Separate into leaves. Combine meat, eggs,

rice, onion, garlic, salt and pepper. Place a heaping tablespoon on cabbage leaf.

Roll and secure with a toothpick. Place 1/2 of sauerkraut in bottom of Dutch

oven or roasting pan. Put in cabbage rolls. Put remaining sauerkraut on top of

cabbage rolls. Put tomato sauce on top. Simmer for 2 1/2 hours or put in low

oven.