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STUFFED CABBAGE OR CABBAGE ROLLS 
8 lbs. ground chuck
8 lbs. ground pork
5 lbs. rice
8-10 heads cabbage
8 tbsp. salt
8 tsp. black pepper
2 tsp. paprika
Garlic (optional), season to taste
12 c. uncooked rice, washed and drained
Oil enough to saute onions
Tomato juice, enough to cover cabbage in electric roaster
6-8 (46 oz.) cans tomato juice
4 lg. cans or bags of kraut

In large pot of boiling water place cored cabbages 2 at a time and cook until cabbage separates from head and is bendable. When all nice leaves are removed, cut off thick center vein. Place on each leaf approximately 1 tablespoon filling.

Filling: In large deep pan, roaster size, combine ground pork, ground chuck, rice, salt, pepper, paprika and onions. Mix together thoroughly. Chop leftover cabbage and mix with kraut. Layer bottom of roaster with cabbage kraut mixture, then layer cabbage rolls. Don't crowd rolls. Alternate layers and then top with a cabbage kraut layer. Slowly pour tomato juice to just cover cabbage rolls. Cook in roaster slowly 325 degrees until cabbage and filling is soft, 4 to 6 hours. 250 rolls.

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