1 lb. ground pork
1 lb. ground chuck
1 tbsp. salt
1 tsp. black pepper
1 tsp. paprika
1 med. onion, chopped
2 tbsp. shortening
2 med. heads cabbage
1 lg. can sauerkraut
1 lg. can tomato juice
Garlic (optional to taste)
1 1/2 c. cooked rice (washed and drained)
Leftover ham or kielbasa for taste

In large pot of boiling water, place 2 heads of cabbage from which core has been removed. When leaves separate from head, remove from water. Brown onion in oil and add to filling with meat, rice and spices.

Remove thick center vein from leaves and put 1 tablespoon filling on each. Roll up and tuck in ends. Chop up leftover cabbage and mix with sauerkraut. Place a layer over bottom of pot, then layer of stuffed cabbage, then sauerkraut, then cabbage, etc. Do not crowd.

Pour tomato juice and add water if needed to just cover. Bake at 325 degrees or cook on stove top slowly, 3-4 hours until cabbage is tender.