2 lbs ground pork 1 lb ground beef 1 diced onion 3 eggs 1/2 c uncooked rice 3 tsp paprika 1 tsp chopped garlic salt, pepper to taste 1 lg tomato, or 1 sm can crushed whole tomato bay leaves 1 lg cabbage head sauerkraut

Combine the first eight ingredients well. Blanch the head of cabbage in boiling water until the leaves are easily removed. Trim the heavy vein of the leaves to be as thin as the leaves, ensuring tenderness. Roll about 1/2 cup of meat mixture into each leaf, tucking in each end. Any remaining meat can be made into meatballs and added to the pot. Chop up any of the unusable cabbage and put a thin layer at the bottom of the pot. Layer the cabbage rolls between layers of sauerkraut. Add remaining cabbage and sauerkraut on top. Add a can of cut-up tomatoes or large fresh cut-up tomato, plus a few bay leaves, on top. Cover with water and cook over medium heat, covered, until it starts to boil. Turn heat down and cook until rice and meat are well cooked, about 2 to 3 hours.

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