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2 medium size cabbages
1 (No. 2) can sauerkraut
1 (8 oz.) can tomato sauce
2 eggs, beaten
1 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
1 1/2 lb. ground beef
1/8 lb. ground pork
1 small onion, chopped
1 1/2 cloves garlic, minced
1/4 c. uncooked rice

Place cabbage in large bowl and cover with boiling
water. Let stand 1 to 2 minutes. One by one, carefully remove
leaves that can be taken off easily. Return remainder of
cabbage to boiling water and repeat process. You should have
removed 18 to 20 leaves. Carefully trim out the thick part of
each leaf. Set leaves aside. Blend together eggs, salt,
paprika and pepper. Add to egg mixture: ground beef, pork,
onion, garlic and rice.
To stuff cabbage leaves: Place on the center of each
leaf about 1/4 cup of meat mixture. Roll leaf, tucking ends in
toward center. Set aside. Place 1/2 of sauerkraut with juice
in large kettle. Lay all stuffed cabbage rolls on top. Cover
cabbage with remaining sauerkraut. Pour over sauerkraut the
tomato sauce and enough water to cover contents of kettle.
Bring to boiling. Reduce heat; cover and simmer 2 hours.
Serves 8.

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