STUFFED CABBAGE ROLLS

3/4 lb. fine ground pork
3/4 lb. fine ground beef
2 tablespoon salt
1 tablespoon. paprika
1 teaspoon black pepper
3 cups of cooked white rice
3 cups tomato juice
1 large onion minced
3 tablespoon. shortening
1 large head cabbage
1 small can sauerkraut
1 pint sour cream

Core cabbage and place the cabbage in enough boiling salted water to cover it.
With a fork in one hand and a knife in the other keep cutting off the leaves as
they become wilted. Drain them on several stacked paper towels.
Trim out and remove the thickest part of center vein of each cabbage leaf,
about 1/4 way up into leaf.

Brown onion in shortening. Add meat, seasonings and rice; mix well.
Place a heaping tablespoon of filling on each cabbage leaf, almost on the edge of it,
nearest you and roll it up tucking in ends. Place in roasting pan with a cover
Fill roasting pan 1 inch full with water; arrange sauerkraut on top; add tomato juice.
Cover and bake at 325-F for about 1 and 1/2 hours or until done.
Remove and spread sour cream on top and bake 5 minutes more.

Serves 6 to 8 people