Ingredients

1 large cabbage head
3/4 pound ground pork
3/4 pound ground beef
1 small onion chopped
1 C. rice
1 egg beaten
1 Tbsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. paprika
2 C. sauerkraut rinsed, drained
1 1/2 C. tomato juice
1 1/2 C. water
1 C. sour cream

Cooking Instructions

Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves. Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 Tbls. of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water. Cook on low, covered, for 6 to 8 hours. Remove cabbage rolls to a warm platter. Blend 1/2 C. of the broth with the sour cream and pour over cabbage rolls.
 
 
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