2 lb. ground meat
1 cup mashed potato
1 cup cooked mashed carrots
1 cup drained fried onions
3 cloves chopped fresh garlic (optional)
1 cup mashed potato flakes
1 small can of tomato paste
Salt, pepper, garlic powder to taste
4 tablespoons sugar
Mix all ingredients together, if batter is too wet, add more potato flakes. Put about ½ cup of meat mixture on a leaf, fold the two sides of the leaf over the filling and roll tightly. Use all the large and medium size leaves. In a large pot, place thinly sliced onions; arrange cabbage on top of onions. Make sure the cabbages are tight. You may add another row on top of the first one but not more.
Thinly slice the leftover cabbage leaves and some more onions (optional), then add to the pot. Add about 3 tablespoons sauerkraut with liquid. Add two large cans of tomato sauce and water to cover. Then add 5 tablespoons sugar and 3-4 teaspoons salt. Bring to a boil. Lower heat and cook for one hour. Taste and adjust seasonings.
When the cabbage has cooled, arrange in an aluminum pan and cover with a layer of parchment paper and then foil.
When freezing, put the liquid into a container which can be used as a tomato soup or as a sauce for the stuffed cabbage (thicken it with some sugar and tomato paste).