WITH
SOUR CREAM SAUCE
1 cup rice 3 pound head cabbage
1 pound ground beef 1 pound ground pork
2 eggs 2 medium onions, chopped
1 clove garlic, minced 2 teaspoons salt
1 teaspoon pepper Dash paprika
1 pound sauerkraut 1 can (16 ounce) tomatoes
1 can (10 ounce) tomato soup 2 tablespoons sugar
Soak rice in cold water 15 minutes. Remove core from cabbage. Place cabbage in kettle of boiling water until leaves soften (about 10 minutes). Lift out and drain. Pull off large outer leaves, remove heavy vein with triangular cut, and set leaves aside. In large bowl mix together ground beef, ground pork, eggs, half of the chopped onions, garlic, salt, pepper and paprika.
Place leaves on work surface and put about ½ cup meat mixture in each. Roll leaves tightly, folding sides in, and secure with toothpicks. Chop up remaining cabbage and place in large bowl. Add sauerkraut, tomatoes (mashed with own juice), tomato soup, remaining onion, sugar, pepper, 1 teaspoon salt and more paprika to taste. Mix well; place several spoonsful on bottom of large pot or Dutch oven. Arrange cabbage rolls on top, then cover with remaining chopped cabbage mixture. Add enough water to cover tops of rolls. Simmer covered, over low heat 2 hours. Add water if necessary.
Sour Cream Sauce:
3 tablespoons margarine 2 small onions, chopped
8-ounce sour cream 1 can (16 ounces) tomatoes
Sauté onions in margarine until tender. Add sour cream and tomatoes plus juice and serve with cabbage rolls.