2 lbs. head cabbage (not too solid, fine leaves)
2 lbs. ground veal and pork
3/4 c. parboiled rice
1 tsp. pepper
1 tbsp. salt
3 tbsp. shortening
2 tbsp. flour
1 clove garlic (optional)
1 med. size can tomato juice
1 tsp. chopped parsley
2 tbsp. chopped celery
1 green pepper, chopped
2 lbs. sauerkraut

Rub bowl with clove garlic before mixing all ingredients together. Saute chopped pepper, onion, and celery in 2 tablespoons of shortening (cool). Add to the meat to which salt and pepper have been added. Mix thoroughly. Add parboiled rice and chopped parsley; mix again. Core the cabbage; place in large pan. Pour boiling water over the cabbage leaves to soften; let stand in hot water 10 minutes. Remove cabbage leaves from hot water and cut out the hearts. Cross ends of cabbage leaves over each other, then place scant handful of meat on the cabbage leaves. Roll up the cabbage and meat and tuck in edges.

Spread 1 pound of the sauerkraut in the bottom of the kettle and place stuffed cabbage leaves next to each other and cover with remaining sauerkraut. Pour tomato juice over and enough water to cover. Add salt and pepper according to taste. Cover and cook slowly, about 1 1/2 hours. Melt shortening and brown 2 tablespoons flour over slow flame, stirring constantly. Add to the cabbage; let cook another 20 minutes. Will serve 6 persons. Serve with applesauce and mashed potatoes.