Cabbage Rolls - cooking recipe

Ingredients

1 large head cabbage
1 large onion, minced
2 Tbsp. butter
1 lb. ground beef
1/2 lb. ground pork
1 c. rice (washed, uncooked; not Minute rice)
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 c. sauerkraut
2 c. tomato puree
1/2 pt. sour cream

Preparation

Core cabbage; immerse in boiling salted water.
Boil 2 to 3 minutes; drain.
Saute onion in butter.
Add beef and pork (do not cook).
Add rice and seasonings; mix well.
Remove 1 cabbage leaf at a time.
Remove large center vein.
Place 2 tablespoons of filling on each leaf.
Roll securely.
Spread 1/2 of sauerkraut in bottom of deep pot.
Set in rolls, flap side down.
Add remaining sauerkraut.
Top with tomato puree.
Add boiling water to cover about 1/2 inch.
Simmer over low heat 1 1/2 to 2 hours until rice is tender.
When serving, put sour cream on top.