Ingredients

• 2 heads cabbage
• 2 cups long grain rice, scalded
• 2 lbs lean ground beef
• 1 lb fresh lean pork sausage
• 2 small onions, minced
• 4 eggs, beaten
• 1 cup water
• 4 teaspoons salt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons paprika
• 1 garlic clove, minced
• 2 quarts sauerkraut
• 2 (28 ounce) cans canned tomatoes
• 4 cups tomato juice
• 1/8 cup dried onion flakes
• 8 tablespoons sugar
• 2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 lb bacon, cooked
• 2 lbs sausage, smoked

Instructions

1. Core cabbage, heat in salt water till leaves separate.

2. Remove each leaf and drain in colander.

3. FILLING--(2nd ingredient group):.

4. To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.

5. Make sure that the water will be more than enough to cover the rice.

6. Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!

7. Let stand for at least 5 minutes.

8. Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.

9. Now fill the cabbage leaves with filling mixture; folding leaves.

10. While rolling pigs, start cooking the stewing sauce in another pot.

11. STEWING SAUCE--(3rd ingredient group):.

12. Mix group together, bring to a boil, then simmer 5 to 10 minutes.

13. TO ASSEMBLE:.

14. Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.

15. Set oven at 350°F.

16. Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.

17. Cook about 2 more hours.

18. The smoked sausage is optional.

19. If using, mix it in among the other ingredients.

20. NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.