2 lb. pork shoulder (ground coarse)
1 lb. round steak (ground coarse)
2 heads cabbage, loose leaves
1 c. washed rice
1 egg
1 tsp. black pepper
2 cloves garlic, chopped
1 lg. onion, chopped
1 tsp. paprika
1 lg. can sauerkraut
1 lg. can tomatoes
1 tsp. vinegar

Cut cabbage around center of core and place in large pan of boiling water (salted) for about 1 minute, or long enough until the leaves wilt.

To the ground meat add: 1 egg 1 tsp. black pepper 1 clove garlic, chopped

The fry (or saute) 1 large onion in about 2 tablespoons of lard. Add 1 teaspoon paprika. When onions are done, stir. Be sure not to burn onion, then add to meat. Mix ingredients and meat by hand. Salt to taste, then place small portions into cabbage leaves and roll.

Put about 1/2 can of sauerkraut in bottom of large kettle. You have the option of placing ham hocks, pork neck bones or pigs feet on top of kraut, then add the remainder of kraut. Add tomatoes and vinegar.

Make a paste consisting of 1 tablespoon flour and a little lard browned with a little paprika, then fill with hot salt water until it comes to top of rolls. Add paste on top last. Cook slowly for about 2 hours or until done.