3/4 lb. each ground pork & beef
2 tsp. salt
1 tbsp. paprika
1/2 tsp. black pepper
3/4 lb. rice, washed well
1 lg. onion, minced
3 tbsp. shortening
1 lg. head cabbage
1 sm. can sauerkraut
1 #2 can tomato juice
1/2 pt. sour cream

Core cabbage and place in enough boiling water to cover with a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim thick center vein of each cabbage leaf. Brown onion in shortening. Add to meat, seasonings and rice; mix well.

Place a tablespoon of filling on each cabbage leaf and roll, tuck in edges. Place in pot and 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. Pour sour cream on top and cook 5 minutes.