Stuffed Cabbage

• 3/4 lb. ground pork
• 3/4 lb. ground beef
• 2 tsp. salt
• 1 Tbsp. paprika
• 1/2 tsp. black pepper
• 3/4 lb. rice, washed well
• 1 large onion, minced
• 3 Tbsp. shortening
• 1 large head of cabbage
• 1 small can of sauerkraut
• 1 No. 2 can tomato juice

1. Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim thick center vein of each cabbage leaf. Brown the onion in shortening. Add to meat, seasonings and rice; mix well. Place a tablespoon of filling on each cabbage leaf and roll, tucking in edges. Place in pot and cover 2/3 full with water; arrange sauerkraut on top; add tomato juice. Cover and cook slowly for about 1 1/2 hours or until rice is tender. Serves 6 to 8 people. You can substitute green pepper for the cabbage or use both. For green peppers, cut off tops, scoup out center and fill peppers about 2/3 full with filling. Cook as directed for cabbage.

ground pork, ground beef, salt, paprika, black pepper, rice, onion, shortening, head of cabbage, sauerkraut, no

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83941 (may not work)