Stuffed Cabbage

Stuffed Cabbage

1 lb. ground pork

1 lb. ground beef

1 large onion, chopped and sautéed in a little peanut oil

2 T. salt (more or less)

2 T. black pepper

2 T. garlic powder

2 T. Hungarian paprika

1 cup raw rice

1 egg

1 large head of cabbage

1 (16-oz.) can sauerkraut, drained well

1 (16-oz.) can whole tomatoes with juice

1 (16-oz.) can Ro-tel tomatoes with juice

2 (8-oz.) cans tomato sauce

1/2 gallon water

4 bay leaves

Combine pork, beef, onion, salt, black pepper, garlic powder, paprika, rice and egg.

To prepare cabbage leaves, cut the center core from the cabbage. Place the cored head in a pot of boiling water. When the cabbage leaves separate, remove from boiling water. Let cool.

Remove the hard center veins of the cabbage leaves. Reserve the heart of the cabbage for the chopped cabbage bed.

Put 1/3 cup of meat mixture in each leaf and roll. Tuck both ends to secure the roll.

Chop the heart of the cabbage and mix with the canned sauerkraut. Line the bottom of a roaster with 1/2 of the chopped cabbage and sauerkraut mixture. Place the cabbage rolls on top, two deep. Pour the remaining cabbage and sauerkraut mixture over the rolls.

Coarsely chop the whole tomatoes and Ro-tel tomatoes and pour over rolls.

 Mix the tomato sauce with 1/2 gallon water and pour over rolls. The rolls must be completely covered with juice. Add the bay leaves and bake, covered, for 3-4 hours at 350 degrees until the rice is completely cooked.

Makes about 25 rolls, which will serve about 12-13 people with each getting 2 rolls.