Stuffed Cabbage - cooking recipe

Ingredients

1 large can sauerkraut
1 lb. chuck and 1 lb. pork (ground together)
2 eggs
1 tsp. salt
1 large can tomato juice or whole tomatoes with juice
1 large head cabbage
1 c. rice
1/4 tsp. black pepper
1 small onion, finely chopped
3 Tbsp. shortening or oil

Preparation

*Parboil head of cabbage.
Cool and cut out core. Separate the leaves.
In a small skillet, put in the shortening or oil and saute the onion until clear.
In a large bowl, put the ground meat, rice, eggs, salt, pepper and sauteed onion. Mix well together.
In a large kettle, make a bed of the sauerkraut. Sprinkle with paprika.
Make even balls of meat.
Put on a cabbage leaf. Roll up and tuck in ends.
Place tomato juice and/or tomatoes over this. Add about 1/2 can of water.
Cook until tender, about 1 1/2 hours.