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8 large cabbage leaves
1/2 c. water
1 lb. ground beef
1 c. cooked rice
1/4 c. chopped onion
1 egg
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed
tomato soup, divided
1 (8 oz.) can sauerkraut,
drained (optional)

Place cabbage and water in large bowl. Cover with
plastic wrap. Microwave at High for 5 minutes to soften
cabbage. Mix beef, rice, onion, egg, salt and pepper with 2
tablespoons of soup. Divide among cabbage leaves. Fold in
sides. Roll up and secure cabbage with wooden picks.
Place rolls, seam side down, in 12 x 8-inch baking dish.
Mix remaining soup and sauerkraut; pour over cabbage rolls.
Cover baking dish loosely with plastic wrap. Microwave
at High for 12 to 17 minutes, or until heated through, turning
dish once.

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