1 lg. cabbage
1 med. onion, minced
3 tbsp. shortening
3/4 lb. ground pork
3/4 lb. lean ground beef
1 tsp. salt
2 tsp. paprika
1/2 tsp. black pepper
1 c. rice, washed
1 sm. can sauerkraut, drain and rinse slightly
1 med. can tomato juice
1 pkg. smoked sausage
Sour cream

Cook cabbage in boiling salted water to cover. With knife and fork, cut off and set aside leaves as wilted. Trim thick center vein. Save any extra cabbage pieces and trimmings. Brown onion in shortening. Add meat, seasonings, and rice. Mix well. Place a large tablespoon of mixture on cabbage leaf and roll. On bottom of large Dutch oven, place extra cabbage trimmings. Place one layer of cabbage rolls, some sauerkraut and a layer of sliced smoked sausage. Repeat layers until all is used. Mix 1 med. can tomato juice with 1 can water. Pour over top. Cover and cook 1 1/2 to 2 hours until rice is tender. Serve with sour cream.