Stuffed Cabbage
Recipe By : Ellie Udovich

1 1/2 pounds pork -- coarsely ground
1/2 cup rice -- washed
2 Tablespoons salt
1 Tablespoon paprika
1/2 teaspoon black pepper
1 medium onion -- chopped
1 medium head of cabbage
1 small can sauerkraut
2 cups tomato juice and water

Core cabbage by making a good sized hole. Place cabbage cored and down
into salted boiling water.As the leaves loosen carefully pull off leaf
by leaf. Trim the thick vein from the leaves. Brown the onion in
shortening. Mix meat, rice, onions and seasonings. Place a small amount
of filling on each leaf. Roll and tuck in edges. Place sauerkraut in
bottom of pan and save some for the top of the cabbage. Pour tomato
juice and water over cabbage plus 2 teaspoon of salt. Cook slowly for
1-1/2 hours. .

Note: I like to rinse the sauerkraut before putting it in the pan. Also
you can add some garlic seasoning to the meat mixture.