Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 1/2 lb. lean ground beef or 3/4 lb. lean beef and 3/4 lb. ground pork
2 Tbsp. salt
1 Tbsp. paprika
1/2 tsp. black pepper
1 c. raw rice
1 large onion, chopped fine
3 Tbsp. olive oil
1 large head cabbage
1 small can or 1 c. sauerkraut
1 (No. 2) can tomato juice
1/2 pt. sour cream (optional)

Preparation

Freeze the head of cabbage for 3 days.
Thaw thoroughly and cut off leaves.
Trim thick center vein of each leaf.
Brown onion in olive oil.
Add to meat, seasonings and rice; mix well.
Place a tablespoon of filling on each cabbage leaf and roll, tucking in edges.
Place rolls in large Dutch oven.
Add enough water so that rolls are 2/3 covered in water.
Arrange sauerkraut on top; add tomato juice.
Cover and cook slowly for about 1 1/2 hours or until rice is tender.
Pour sour cream on top and cook 5 more minutes.
Serves 6 to 8.