1 lg. head cabbage
1 lg. onion, minced
2 tbsp. butter
1 lb. ground beef
1/2 lb. ground pork
1 c. rice, washed and uncooked
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 c. sauerkraut
2 c. tomato puree
Smoked Polish sausage (optional)
1/2 pt. sour cream

Core cabbage; immerse in boiling, salted water. Boil 2 to 3 minutes; drain. Saute onion in butter; mix with beef, pork, rice, and seasonings. Remove 1 cabbage leaf at a time; remove large central vein. Place 2 tablespoons filling on each leaf; roll securely. Spread half of sauerkraut in bottom of deep pot. Set in cabbage rolls, flap side down. Add sausage (optional), then remaining sauerkraut; top with tomato puree. Add boiling water to cover by about 1/2 inch. Simmer over low heat, 1 1/2 to 2 hours or until rice is tender. Pour sour cream on top; cook 5 minutes more. Makes 6 servings.