Hungarian Cabbage Rolls

Photo: flickr user JaguarJulie

Ingredients

1 lrg cabbage head

3/4 pound ground pork

3/4 pound ground beef

1 small onion chopped

1 cup rice

1 egg beaten

1 tablespoon salt

1/2 teaspoon freshly-ground black pepper

1 tablespoon paprika

2 cups sauerkraut rinsed, drained

1 1/2 cups tomato juice

1 1/2 cups water

1 cup sour cream

Preparation

Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves.

Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam-side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water. Cook on LOW, covered, for 6 to 8 hours.

Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.