3/4 lb. ground pork
3/4 lb. ground beef
Several sm. ham hocks
2 tbsp. salt
1 tbsp. paprika
1 tsp. black pepper
3/4 lb. rice, washed well
1 lg. onion, minced
1 lg. head cabbage
1 egg
1 sm. can sauerkraut
1 (No. 2) can tomato juice

Core cabbage. Place in boiling water to cover. Remove leaves as they wilt. Drain. Trim thick part off of each leaf. Mix onion, meats, seasonings, rice and egg.

In bottom of pot, place the ham hocks and any cabbage leaves too small to use (chopped). Place 1 tablespoon of mixture in cabbage leaves, stack in pot. 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. Serves 6 to 8 people.