1 lg. pkg. sauerkraut (either bottle or plastic bag)
1 lg. head cabbage, steamed (or freeze solid and allow to thaw)
1 med. onion, sliced
2 lbs. lean ground beef
1 lb. lean ground pork
1-2 c. rice
1 lg. onion, chopped
Salt to taste
Pepper to taste
1 tbsp. paprika (or to taste)
Green peppers, optional
1-2 cans tomato soup

Amount may be adjusted; keep proportions 2:1.

Rinse sauerkraut briefly in cold running water (placing in sieve works best) to remove "briney" taste. Place half in bottom of large Dutch oven with 1/2 sliced onion; spread around.

Mix together rice, meats, onion and spices thoroughly. Cut heavy "vein" from cabbage leaf; place mound of mixture size of large egg onto leaf and roll, tucking in sides.

Place layer of cabbage rolls loosely (rice expands) in bottom of oven. Cut tops of 2-3 large green peppers off and remove seeds and membrane. Fill these loosely with mixture and place in oven.

Fill rest of space with more cabbage rolls. Top with remaining sauerkraut and sliced onion. Pour in 1-2 cans tomato soup and equal amount of water. Bring to boil and simmer 3-4 hours (or place in 350 degree oven). Tastes better if refrigerated and reheated next day.