Casserole version of Cabbage Rolls

Mix well in very large bowl:
(Note: never use more meat or casserole will overflow)
1.5 pounds ground meat (mixture of beef/turkey/pork)
4 cups cooked rice 
1 large finely chopped onion 
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon thyme
1/4 teaspoon marjoram (optional)
Sweet paprika? 
1 Tablespoon minced garlic 

Add and mix:
2+ pounds cabbage, thinly sliced
30 oz. sauerkraut, drained (or use juice instead of some of the water)
30 oz. tomato sauce 
1-2 cups water or broth (start with one cup and check during baking)

Place in large covered casserole. Allow several inches of head room!

Bake at 350° for 70-90 minutes. Stir every 30 minutes or so, and add more water if needed. 
The cabbage needs water to cook without getting dry.

Serve with yogurt/sour cream mix or this yogurt white sauce:

4 tablespoons butter
4 tablespoons flour
1 can chicken broth
1 cup yogurt