Casserole version of Cabbage Rolls

Mix well in large bowl:
1 pound ground meat (beef/turkey/pork)
2 cups cooked rice 
1/2 large finely chopped onion 
1 teaspoons salt (needs the full amount)
1/4 teaspoon ground black pepper
1/2 teaspoon thyme
1 tsp minced garlic 

Add and mix:
1 pound cabbage, thinly sliced
15 oz. sauerkraut or less, drained (or use juice instead of some of the water)
15 oz. tomato sauce 

Place in large covered casserole; allow several inches of head room!
Pour on ~1 cup water or broth (check during baking; the cabbage needs water or it won't cook)

Bake at 350° for 70-90 minutes. Stir every 30 minutes or so, and add more water if needed. 

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

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