Burch Farms

Ingredients​

2 T. bacon drippings

1 large onion

1 lb. ground beef (chuck)

1 lb. ground pork

3/4 cup rice

salt to taste

1 solid head cabbage (3-31/2 lbs)

1/4 T. black pepper

1 qt. tomato juice

2 c. water

1 c. sauerkraut (divided equally on bottom, top and between layers)

dash paprika

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Preparation​

Scald cabbage and remove leaves as they become wilted.  Cut off heels from 20-25 leaves and discard.  Chop the remaining cabbage and mix with sauerkraut.  Set aside. Simmer chopped onion in drippings until transparent.  Remove from heat; add ground beef, pork, rice (which has been washed and soaked according to package directions), salt and pepper.  Mix thoroughly.  Fill each cabbage leaf with a rounded tablespoon of the meat moisture.  Roll up and tuck in ends.  Using about a 4 qt. pot, place a bed of chopped cabbage and sauerkraut between layers. Sprinkle top layer with salt, pepper and paprika.  Heat tomato juice and water to boiling.  Pour over rolls.  Cook uncovered to bring to a boil; lower the heat to simmering and cover.  Continue cooking for 1-1/2 hour.  Season juice to taste, adding sugar if too sour.