Stuffed Cabbage And Sauerkraut

• 1 head light cabbage
• 1 1/2 lb. ground pork
• 3/4 lb. ground beef
• 1 egg
• 1/4 c. dry bread crumbs
• 1 medium onion, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. caraway seed
• 1/2 tsp. dill seed
• 1 slice bacon, diced
• 1 (1 lb.) can sauerkraut, undrained
• 3 slices cooked bacon, drained
• 2 c. V-8 juice
• 1 c. sour cream

1. Soak the head of cabbage for 10 minutes in boiling water. Drain and carefully separate leaves removing all hard core.
2. Mix together the ground beef and pork with egg, spices and chopped onion, bread crumbs and diced bacon.
3. Divide the mixture onto the cabbage leaves.
4. Roll and secure with toothpicks.
5. Arrange sauerkraut over bottom of pan.
6. Lay cabbage rolls on top. Sprinkle with crumbled bacon.
7. Pour V-8 juice over top and simmer for 1 hour.
8. Before serving, stir in sour cream and heat thoroughly. Serve with rye bread.

cabbage, ground pork, ground beef, egg, bread crumbs, onion, salt, pepper, caraway seed, dill, bacon, sauerkraut, bacon, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829919 (may not work)