Cabbage Rolls

• 1 lb. ground beef, pork, veal or equal meat loaf mix
• 3/4 c. rice
• 1 large chopped onion
• 1 egg
• 1 jar sauerkraut
• paprika
• 1 large can tomato juice

1. Cut around core of cabbage.
2. Put in pot of boiling water; remove leaves as they soften and drain on a towel.
3. Wash sauerkraut and drain.
4. Saute onion in 1/3 cup oleo.
5. Put kraut on bottom of pan.
6. Mix all ingredients and salt and pepper to taste. Trim thick part of each leaf so you can roll it.
7. Use small amount of meat for each one.
8. Roll once, fold over one side, finish rolling and push end of cabbage into meat mixture.
9. Use leftover cabbage to put on top.
10. Sprinkle paprika on top.
11. Cover with 1/2 tomato juice and 1/2 water.
12. Cover and cook 2 hours or longer, I cook mine for hours.
13. Better the next day.

ground beef, rice, onion, egg, sauerkraut, paprika, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=224474 (may not work)