1 lg. head cabbage
3 lg. onions, minced
3 tbsp. shortening
3 lbs. pork, ground
2 tbsp. salt
1 tbsp. paprika
1 tsp. black pepper
1 lb. rice, washed well
1 can sauerkraut Silver Floss
2 cans tomato juice
1/2 pt. sour cream

Core cabbage and place in enough boiling water to cover. With a fork in one hand, knife in the other, keep cutting leaves as they wilt. Drain. Trim thick center vein of cabbage leaves.

Brown onion sin shortening. Add rice and seasoning, mix well. Place a heaping tablespoon on each cabbage leaf. Roll up. Place in a pot and cover 3/4 full of water. Arrange sauerkraut on top. Add tomato juice, cover and cook low heat 1 hour. 1/2 pint of sour cream mixed with tomato soup; mix. Pour over cabbage.