Cut out heart of cabbage.
Set in large kettle and steam slowly in a little water on funnel until leaves are pliable.
Take out and cool. (Shave off part of spine.)
Cook rice in 4 c. salted water!
Bring to a rolling boil for few minutes.
Then reduce heat, cover and steam until tender.
Add cooked rice to meat mixture and mix thoroughly.
Place between 1/2 and 1 cup of mixture in leaves and roll - depending on size of leaves.
Place broken pieces of cabbage at bottom of kettle.
Put in the galishties that you just made.
Then put one large can of sauerkraut over rolls in each kettle. (Extras can be frozen. )