3/4 pound fine ground pork 3/4 pound fine ground beef 2 tablespoons salt 1 tablespoon paprika 1 teaspoon black pepper 3 cups cooked white rice 3 cups tomato juice 1 large onion, minced 3 tablespoons 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 degrees F for about 1 1/2 hours or until done. Remove and spread sour cream on top and bake 5 minutes more.
Another winner! Don't be scared by the amount of salt called for in the recipe. When the cabbage rolls cook in the liquid it will actually leech out some of the salt. The end result was not salty. We did experiment a bit with this recipe... For a vegetarian version, we used a sausage-like soy product (1 pound) in place of the ground pork and 1/2 cup of TVP reconstituted in place of the ground beef (to equal the 1 1/2 pounds of meat called for). We followed the rest of the recipe as directed. The results were fantastic and even meat lovers had second helpings. If you aren't concerned about being strictly vegetarian you can reconstitute the TVP in beef broth for extra flavor (otherwise use vegetable broth or water).