Erma'S Cabbage Rolls

• 1lb ground pork
• 1lb ground beef
• 2T salt
• 1T paprika
• 1t black pepper
• 1C uncooked rice
• 1 large onion, minced
• 2T shortening
• 2 med. sized head cabbage
• 1 (small) can sauerkraut
• 3C tomato juice

1. PREPARATION:
2. Core center of cabbage out.
3. Bring salted water to a boil in deep kettle and put one head of cabbage in, covered with water.
4. With a fork in one hand and a sharp knife in the other, keep taking leaves off and when leaves become wilted, after a few minutes, put in strainer and drain.
5. Trim the thick center vein off each leaf and it will bend to roll.
6. When leaves aren't large enough to fill, chop up and add to kraut.
7. Next sautee onion until soft (don't brown).
8. Add to onions to meat, seasonings and rice and mix well.
9. ASSEMBLING THE ROLLS:
10. Place a leaf of cabbage in your palm and place about 1/3C of the mixture in the center (sorta little longer than round) then roll up and push ends in with fingers to close. (Practice, it will push in.)
11. You can sprinkle some kraut and cut up cabbage on bottom of kettle and then place rolls one layer at a time, filling up to the top. Cover the stack of rolls with tomato juice and water, if needed.
12. Cover pot and place over medium heat. Bring to a boil and then simmer for about 1 1/2hours or until the rice is done.

ground pork, ground beef, t, t, black pepper, rice, onion, t shortening, cabbage, sauerkraut, tomato juice

Taken from www.epicurious.com/recipes/member/views/ermas-cabbage-rolls-58393213 (may not work)