Stuffed Cabbage

Brown onion in 1 tablespoon oil.

Mix pork, beef, rice, green pepper, onions, celery, garlic, egg, paprika, salt and pepper together.

I freeze my head of cabbage or cut out core and pour boiling water into hole and simmer until leaves wilt.

Remove leaves, one at a time, and slice off thick vein.

Place a spoonful of meat mixture on each cabbage leaf and roll up, tucking in sides. In a large pan or crock-pot, make a bed of half a can of sauerkraut and place cabbage rolls on top.

Cover with rest of sauerkraut. Cover with tomato juice.

Bring to a boil.

Turn down heat and simmer for 2 hours; more, if in a crock-pot.

Can be frozen but be sure to cook first.