Stuffed Cabbage Rolls

• 1 very large cabbage
• 1 c. cooked rice
• 1/2 lb. ground pork sausage
• 1 lb. ground beef or veal
• 1 small onion, sliced
• 1 lb. sauerkraut
• 8 to 10 oz. tomato paste
• 8 slices bacon
• 3 Tbsp. paprika
• salt and pepper
• 1 c. sour cream or sour half and half (optional)

1. Boil the washed cabbage for 8 to 10 minutes or until the leaves become pliable.
2. Drain and carefully remove about 16 large leaves. Mix beef with sausage.
3. Add rice, minced onions and season well. Place one or two tablespoons of mixture on each cabbage leaf.
4. Fold the ends over meat and roll up the rest of the cabbage.
5. If necessary, pull off more leaves until the meat is used up.
6. Bake uncovered at 350u0b0 for 1 to 1 1/2 hours.
7. Remove cabbage rolls and place the sauerkraut and onions in casserole and add tomato paste. Top with bacon and bake uncovered 45 minutes in 300u0b0 oven.
8. If needed, add a little water.
9. Serve with sour cream.

cabbage, rice, ground pork sausage, ground beef, onion, sauerkraut, tomato paste, bacon, paprika, salt, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807015 (may not work)