Stuffed Cabbage Rolls

• 1 lg. cabbage
• 2 eggs
• 2 1/2 lb. ground round or chuck
• 2 c. cooked rice
• 1 med onion, chopped
• 1 garlic clove, minced
• 4 1/2 tsp Hungarian Paprika
• 2 tsp salt
• 1/2 tsp pepper
• 1 29 oz sauerkraut
• 4 1/2 c. tomatoe juice
• 1/2 c. water
• 2 tbsp Crisco
• 2 tbsp flour

1. Boil cabbage in stock pot,completely cover with water appox. 10 min. until leaves get soft. Seperate 20 outer leaves,coarsely chop remaining cabbage.
2. Combine beaten eggs, beef, rice, onion, garlic. paprika, salt and pepper. Mix well and shape into palm size (1/3 c) footballs, wrap each in a cabbage leaf.
3. Combine chopped cabbage, kraut, tomatoe juice and 1/2 c. water. Spoon about 1/3 into bottom of roasting pan. Place cabbage bundles on mix and repeat layering ingredients.
4. Bring to boil, cover lightly, then Bake about 1-2 hrs.
5. Measure out 1 c. liquid. Melt Crisco in pan, stir in flour, gradually stir in 1 c. liquid. Bring to boil. Stir til thick. Pour over cabbage, simmer 5 min.
6. Make a rue with melted Crisco and flour. Cook until golden brown. Slowly stir into tomatoe juice in the roasting pan, try not to break up the cabbage rolls.

cabbage, eggs, ground round, rice, onion, garlic, paprika, salt, pepper, sauerkraut, tomatoe juice, water, crisco, flour

Taken from www.epicurious.com/recipes/member/views/stuffed-cabbage-rolls-1214847 (may not work)