Cabbage Rolls 2 pounds ground pork
2 1/2 pounds lean ground beef
3/4 cup cooked rice
3 onions, minced
1 clove garlic, minced
2 16-ounce cans sauerkraut, drained
1 1/2 quarts tomato juice
1 large head of cabbage
Salt and pepper to taste
1/2 cup grated cheese
Paprika
Oven: 350ºBoil or steam cabbage until soft. Combine meat in large bowl with rice, salt, pepper, and paprika. Sauté onions and garlic in 3 tablespoons olive oil until soft. Mix into meat. Roll into cabbage leaves. Alternate a layer each of sauerkraut, juice and grated cheese in Pyrex baking dish. Place cabbage rolls on top. Repeat. Finish by pouring remaining juice over top and sprinkling with paprika on top. Bake 1 hour or until hot and bubbly.
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