1 lg. head cabbage
1 lg. onion, chopped
2 tbsp. butter
2 lbs. ground beef
1 lb. ground pork
1 c. rice (washed, uncooked)
1 med. clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
16 oz. sauerkraut
16 oz. tomato puree

Core cabbage; immerse in boiling salted water; boil 2-3 minutes. Drain. Saute onion in butter; mix with beef, pork, rice and seasonings.

Remove 1 cabbage leaf at a time, cut off large central vein and place about 2 rounded tbsp. filling on each leaf; roll securely, tucking ends in.

Spread half of sauerkraut in bottom of deep pot. Lay cabbage rolls in pot, flap side down. Add remaining sauerkraut, top with tomato puree. Add boiling water to cover by about 1/2 inch.

Simmer over low heat 1 1/2 - 2 hours or until rice is tender. Terrific with mashed potatoes, or by itself. This recipe will feed a crowd, but don't worry if you have leftovers - it's even better warmed up the next day!