Cabbage & Rice Rolls

1 large head of cabbage separated into 12 leaves
2 cups water
1-2 lbs ground beef
¼ tsp. salt
¼ tsp. pepper
1 egg
1 cup bread crumbs
¼ cup water
½ cup uncooked rice
1 can of Sour Kraut (with liquid)
1 ½ cups sour cream
1 Tbsp. flour

Steam cabbage in water until leaves become pliable. Drain cabbage but do not discard water. Set aside.

Combine ground beef, salt, pepper, egg, crumbs water & rice in mixing bowl. Divide into 12 equal parts and shape into logs. Place logs onto each leaf. Roll tight and place seams down in a casserole dish. Sprinkle sour kraut (with liquid) and 1 cup of cabbage water over cabbage rolls in casserole dish. Bake 375° for 1 hour

Mix flour with 3-4 Tbsp cabbage water and then combine with sour cream. Spread on top of rolls and bake for 15 more minutes at 375°.