1 lg. head cabbage
1 lg. onion, minced
2 tbsp. butter
1 lb. ground beef
1/2 lb. ground pork
1 c. rice washed and cooked
1/4 tsp. pepper
1 tsp. paprika
2 c. sauerkraut
2 c. tomato puree
1/2 pt. sour cream
Smoked Polish sausage: optional (add to sauerkraut not cabbage)
Great with dark rye bread

Core cabbage, immerse in boiling salted water, boil 2 or 3 minutes, drain. Saute onion in butter, mix with beef, pork, rice and seasonings in bowl. Remove 1 cabbage leaf at a time, remove large central vein. Place 2 tablespoons filling on each leaf, roll securely. Spread half of sauerkraut in bottom of deep pot. Set in cabbage rolls flap side down. Add sausage (optional), then remaining sauerkraut.

Top with tomato puree. Add boiling water to cover by about 1/2 inch. Simmer low 1 1/2 to 2 hours until rice is tender. Pour sour cream on top, cook 5 more minutes. Serves 6.