2 medium heads cabbage
1 1/2 lbs lean pork
3/4 cup raw rice
1/2 tsp each salt and pepper
1/2 tsp each garlic and onion powder
3 cloves minced garlic (optional)
4 tbsp melted butter
2 small onions, chopped
1 tsp paprika
1 lb sauerkraut
1 quart tomato juice

Remove core from cabbages. Insert a large carving fork into center. Lower cabbage, (one head at a time), into boiling water. Cook for several minutes, removing outer leaves as they soften. Return cabbage head to water and repeat until all leaves are used. Slice off thick rib portion of outer leaves.

Chop pork well into small bits (do not grind). Wash and drain rice and add to pork. Season with salt, pepper, garlic and onion powder.

In a skillet, melt butter (some use leaf lard) and sauté chopped onions until translucent, then add finely minced garlic.

Remove pan from heat and add paprika; mix well. Taste and adjust seasonings.

Place a small amount of filling in the center of a cabbage leaf. Cover with bottom part, then roll up left to right and tuck in open end securely.

Drain off sauerkraut juice and rinse sauerkraut quickly with water. Squeeze out excess water.

Alternate layers of sauerkraut and cabbage rolls in a large pot, beginning and ending with sauerkraut. Pour on the tomato juice and cover the pot.

Cook on stove top for about 25 minutes, then place pan in a 350°F oven and bake, covered, for about 1 1/2 hours, or until cabbage is tender.

Serve immediately or refrigerate. Stuffed cabbage rolls are even better the next day.

Submitted by: CM