Stuffed Cabbage

3/4 lb. each ground pork & beef
2 tsp. salt
1 Tbsp. paprika
1/2 tsp. black pepper
3/4 lb. rice, washed well
1 lg. onion, minced
3 Tbsp. shortening
1 lg. head cabbage
1 sm. can sauerkraut
1 #2 can tomato juice
1/2 pt. sour cream

Core cabbage and place in enough boiling water to cover with a fork in
one hand and a knife in the other, keep cutting off the leaves as they
become wilted. Drain. Trim thick center vein of each cabbage leaf.
Brown onion in shortening. Add to meat, seasonings and rice; mix well.
Place a tablespoon of filling on each cabbage leaf and roll, tuck in
edges. Place in pot and cover 2/3 full with 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 minutes.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/