1 1/2 lbs. ground chuck
1/2 lb. ground pork
1 c. raw rice, rinsed
3 tbsp. salt
1 tbsp. black pepper
2 tbsp. paprika
3 tbsp. shortening
2 med. onions, chopped
1 lg. can sauerkraut, rinsed well
1 sm. can tomato juice
1 (6 oz.) can tomato paste
3 lbs. cabbage

Saute onions in shortening until transparent or light brown. Core cabbage. Place in boiling water and separate leaves as they are cooked. Trim the center vein of each leaf to make rolling easier.

Mix meat, rice, pepper, paprika, salt and onions. Add 1 cup warm water and mix well. Fill cabbage leaves, using enough filling, but leaving enough leaf to roll and tuck in ends. Chop leftover cabbage (leaves that are too small to fill) and mix with sauerkraut.

Place 1/2 of this mixture into the bottom of kettle and place cabbage rolls on top. Add remaining cabbage mixture on top.

Mix tomato juice and paste together and pour over all. Add water to cover. Simmer for 1 hour until done, shaking kettle often.