3/4 lb. ground pork
3/4 lb. ground beef
2 tsp. salt
1 tbsp. paprika
1/2 tsp. black pepper
3/4 lb. rice (washed well)
1 lg. onion, minced
3 tbsp. shortening
1 lg. head cabbage
1 sm. can sauerkraut
1 #2 can tomatoes
1/2 pt. sour cream

Core the cabbage and place in enough boiling salted water to cover. With a fork in 1 hand and a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim thick center and vein of each cabbage leaf. Brown onion in shortening. Add to meat, seasonings and rice; mix well.

Place 1 tablespoon filling on each cabbage leaf and roll. Tuck in edges. Place in pot and cover 2/3 full with water. Arrange sauerkraut on top; add tomato juice. Cover and cook slowly for about 1 1/2 hours or until rice is tender. Pour sour cream on top and cook 5 minutes more. Serves 6-8 people.