4 c. shredded cabbage
1 1/2 lbs. ground pork
1/2 c. uncooked rice
3 tbsp. instant minced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. garlic salt
1 (8 oz.) can drained sauerkraut
1 (6 oz.) can tomato paste
2 c. water
1 c. dairy sour cream
1 can refrigerated rolls
Chopped parsley

Spread cabbage in a casserole. Add pork, rice, instant minced onion, salt, pepper, paprika and garlic salt. Drain sauerkraut; spread over cabbage and pork mixture. Mix tomato paste and 2 cups of water; pour over mixture. Bake covered at 300 degrees for 1 1/2 hours until rice is tender. Remove from oven. Set oven temperature to 400 degrees. Spread top of casserole with sour cream. Open rolls and place on sour cream. Sprinkle with parsley. Bake at 400 degrees for 8 to 10 minutes. Serves 6.