Stuffed Cabbage - cooking recipe

Ingredients

2 lb. ground beef
1 lb. ground pork
1 or 2 onions, chopped
1 1/2 c. Minute rice
1/4 c. green pepper, chopped
1/4 c. celery, chopped
2 or 3 cloves garlic, chopped
1 egg
1 Tbsp. paprika
2 tsp. salt
1/2 tsp. pepper
1 head cabbage
1 can sauerkraut
tomato juice

Preparation

Brown onion in 1 tablespoon oil.
Mix pork, beef, rice, green pepper, onions, celery, garlic, egg, paprika, salt and pepper together.
I freeze my head of cabbage or cut out core and pour boiling water into hole and simmer until leaves wilt.
Remove leaves, one at a time, and slice off thick vein.
Place a spoonful of meat mixture on each cabbage leaf and roll up, tucking in sides. In a large pan or crock-pot, make a bed of half a can of sauerkraut and place cabbage rolls on top.
Cover with rest of sauerkraut. Cover with tomato juice.
Bring to a boil.
Turn down heat and simmer for 2 hours; more, if in a crock-pot.
Can be frozen but be sure to cook first.