1 large head cabbage
1 1/4 c. rice
2 tbsp. butter
1 med. onion, diced
2 tbsp. paprika
1 lb. ground beef
1/2 lb. ground pork
1 egg
1 can sauerkraut
1 pt. home canned tomatoes or 1 sm. can crushed tomatoes
Plus 1/2 c. tomato paste
Water
Salt and pepper to taste
Pinch sugar

Cut around core of cabbage and cook in lightly salted water until leaves are tender. Drain. Save 2 inch of water. Saute rice, butter and onion. Sprinkle with paprika. Cool. Mix meats, egg, rice mix, together. Add 3 tablespoon or 4 tablespoons water to make a loose mixture. Trim down the hard veins of the leaves. Place approximately 2 tablespoon filling on one end of leaf. Roll once, tuck end in, roll again and tuck in other end. Place rolls, seam side down, in layers in pot of reserved water, which has been brought to boil. Top with tomatoes, sauerkraut and cabbage scraps, sugar. Cook 1 1/2 hours, covered at 350 degrees.