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Mix all ingredients, except cabbage. Roll into balls just smaller than a tennis ball. Blanch a head of cabbage; coll and peel leaves off whole. Wrap 1 cabbage leaf around each ball. Line bottom of dutch oven with sauerkraut. Place wrapped balls on tip; cover with sauerkraut and add 1/2 cup water. Cover and simmer on top of stove for 1 1/2 hours. Just before serving, add 12 ounces sour cream. Let stand with lid on, over low heat a few minutes. This is delicious on mashed potatoes.
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