Stuffed Cabbage

• 2 eggs
• 2 1/2 lb. lean ground meat
• 2 c. cooled cooked rice
• 1 medium size onion, chopped (1/2 c.)
• 1 clove garlic, minced
• 4 1/2 tsp. paprika
• 2 tsp. salt
• 1/2 tsp. pepper
• 4 lb. cabbage (medium to small), no cut in leaves
• 1 can or jar (29 oz.) sauerkraut
• 4 1/2 c. tomato juice
• 1/2 c. water

1. Mix first 8 ingredients in one large bowl.
2. Mix last 3 ingredients in another large bowl with any cabbage left (shredded). Take cabbage and put a utility fork in core and dip in large hot kettle of water.
3. While in water, cut leaves from top off cabbage. Put undamaged leaves on side for stuffing.
4. Shred or tear other leaves into small pieces to use in between layers.
5. Stuff cabbage with ingredients in first bowl.
6. Fold sides and bottom up and roll.

eggs, lean ground meat, rice, onion, clove garlic, paprika, salt, pepper, cabbage, sauerkraut, tomato juice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470118 (may not work)