4 c. cabbage, shredded
1 lb. ground beef
1/2 lb. ground pork
1/2 c. rice (uncooked)
3 tbsp. instant minced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. garlic salt
1 (8 oz.) can sauerkraut, drained
1 (6 oz.) can tomato paste
2 c. water
1 c. sour cream
1 can refrigerated rolls
Parsley, chopped

Spread cabbage in a casserole. Add pork and ground beef, mixed with rice, instant minced onion, salt, pepper, paprika and garlic salt. Drain sauerkraut; spread over cabbage and meat mixture. Mix tomato paste and 2 cups water; pour over mixture.

Bake, covered, at 300 degrees for 1 1/2 hours until rice is tender. Remove from oven. Set oven temperature at 400 degrees. Spread top of casserole with sour cream. Open rolls and place on sour cream. Sprinkle with parsley. Bake at 400 degrees for 8 to 10 minute. Serves 6.