Unstuffed Cabbage

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

2 lb. sauerkraut
1-25oz. can tom. Puree
½ c. dark brown sugar
2 c. beef broth or bouillon
½ - ¾ c. raisons
salt and pepper to taste
2½ lb. gr. Beef
½ c. raw rice

Directions: Drain sauerkraut (Rinse if very sour). Combine with tomato puree, brown sugar, broth, raisins, salt and pepper in large pot. Mix well and bring to simmer over medium heat.

Combine beef, rice, salt, and pepper in bowl. Form into meat balls size of golf balls and add to sauce. Cover, simmer gently, stir occasionally, 1½ hrs.

Because sticks to bottom, May help to bake in oven instead of on burner.