1 ¾ Lb. pork butt, coarse ground
1 Med. onion, chopped
1 ¾ C. rice
5 Slices bacon, crisp, crumbled
1 Lb. can sauerkraut, drained
1 Qt. tomato juice
1 Head cabbage, 3 Lb.
1 ½ T. paprika
1 T. salt
2 t. black pepper
Place cabbage head in a large pot of water. Heat until leaves become pliable. Peel off one leaf at a time, cut off thick outer vein and place leaves in tepid water. Saute onion in a little oil until golden. Add paprika. Mix together meat and rice. Add onions and bacon. Mixture should glisten. If not, add 1 T. oil. Use 1/3 c. measure of meat mixture per roll. Roll cabbages. In a large pot, place some of the small or torn leaves. Add a layer of rolls. Cover with some of the sauerkraut and a small amount of tomato juice. Layer rolls and sauerkraut without juice. Pour tomato juice over all. If top layer appears dry, add a little hot water. Cook on top of stove 15-20 minutes while heating oven to 325°. Pot should be covered. Transfer to oven. When juices begin to simmer, time for 1 hour. Reduce heat to 300°. Continue cooking for 1 hour. Make sure juices don’t boil. Reduce heat if necessary.
Sorry it took so long to get this posted.