Pigeons Or Galumpki

• 1 1/2 c. rice
• 1 large head cabbage
• 8 strips bacon
• pinch of paprika
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 tsp. salt and pepper
• 1 qt. sauerkraut
• 1 can tomato juice
• 1 can tomato soup
• 1 tsp. sugar
• 2 tsp. vinegar

1. Cook rice; cool.
2. Parboil cabbage and separate the leaves. Cut off the ribs.
3. Let cool.
4. Saute the onion and paprika.
5. Mix onion with meats.
6. Mix well with rice, salt and pepper.
7. Roll into a cabbage leaf about 1 heaping tablespoonful meat and rice mixture.
8. Spread some kraut on bottom of roaster.
9. Put some extra cabbage pieces on kraut.
10. Place cabbage rolls on top of kraut close together seam side down.
11. Pour vinegar, sugar, tomato juice and soup on the pigeons.
12. Lay bacon on top.
13. Cover and bake 1 1/2 hours.
14. Uncover and bake 1/2 hour longer.
15. Add a little water to cover if needed.
16. If cabbage is frozen, the leaves peel off beautifully.

rice, head cabbage, bacon, paprika, ground beef, ground pork, salt, sauerkraut, tomato juice, tomato soup, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639611 (may not work)