Cabbage Rolls - Real Hungarian Style - cooking recipe

Ingredients

2 heads cabbage
Filling
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced
Stewing Sauce
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1/8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked

Preparation

Core cabbage, heat in salt water till leaves separate.
Remove each leaf and drain in colander.
FILLING--(2nd ingredient group):
To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
Make sure that the water will be more than enough to cover the rice.
Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
Let stand for at least 5 minutes.
Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
Now fill the cabbage leaves with filling mixture; folding leaves.
While rolling pigs, start cooking the stewing sauce in another pot.
STEWING SAUCE--(3rd ingredient group):
Mix group together, bring to a boil, then simmer 5 to 10 minutes.
TO ASSEMBLE:
Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
Set oven at 350\u00b0F.
Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300\u00b0F so it doesn't boil over.
Cook about 2 more hours.
The smoked sausage is optional.
If using, mix it in among the other ingredients.
NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.