Hungarian Cabbage Roll - cooking recipe

Ingredients

2 eggs, beaten
1/2 c. chopped onion
2 cloves garlic
1 tsp. salt
1 tsp. paprika
1/8 tsp. pepper
2 lb. ground beef
1 c. uncooked rice
2 c. chicken broth
1 head cabbage
leftover cabbage
1 c. sauerkraut
1 c. tomatoes, chopped
1 can tomato soup
1/2 c. chopped onion
1 Tbsp. sugar
1/2 tsp. paprika

Preparation

Remove outside leaves of cabbage (enough to make approximately 10 rolls).
Blanch leaves in boiling water until pliable.
Drain.
Mix first 8 ingredients.
Roll approximately 1/2 to 2/3 cup meat filling in each leaf and seal ends by tucking under.
Mix rest of ingredients except broth.
Put 1/4 of mixture in the bottom of Dutch oven.
Lay cabbage rolls on top.
Cover with remaining tomato mixture.
Pour chicken broth on top.
Cover and cook 2 hours on top of stove or oven.
Lift out cabbage rolls and place on plate or shallow casserole.
Top with sauce.