2 tbsp. bacon drippings
1 onion, chopped
1 lb. ground beef
1 lb. ground pork
3/4 c. rice
Salt to taste
1 head cabbage, about 3 lbs.
1/4 tsp. black pepper
1 qt. tomato juice
2 c. water
1 c. sauerkraut, divided equally on bottom, top, and between layers
Dash paprika

Scald cabbage and remove leaves as they become wilted. Cut off heels from 20-25 leaves and discard. Chop small remaining cabbage head and combine with sauerkraut. Set aside.

Simmer chopped onion in drippings until transparent. Remove from heat; add ground beef, pork, rice, salt, and pepper. Mix thoroughly. Fill each cabbage leaf with a rounded tablespoonful on the meat mixture. Roll up and tuck in ends. Using about a 4 quart pot, place a bed of chopped cabbage and sauerkraut between layers.

Sprinkle top layer with salt, pepper, and paprika. Heat tomato juice and water to boiling. Pour over rolls. Cook uncovered, bring to a boil; lower heat to simmering and cover. Continue cooking for 1 1/2 hours. Season juice to taste, adding bit of sugar if too sour.