From: Mama's Recipes, A treasury of Hungarian-American
foods... St. Eliza's Church, Duquesne Pennsylvania
Slightly edited for clarity

Stuffed Cabbage

1 tablespoon bacon drippings
1 large onion; chopped
1 pound beef; ground
1 pound pork; ground
3/4 cup rice
Salt; to taste
1 head cabbage; ~ 3 pounds
1/4 teaspoon pepper; black
1 quart tomato juice
2 cup water
1 cup sauerkraut; divided
1 dash paprika

Core cabbage. Remove 1-2 outermost, soiled leaves, discard. Place cabbage
into boiling water. Remove and set aside 20-25 leaves as they wilt. Cut
and discard thick spines from these leaves, Chop the small remaining head
and combine with sauerkraut. Set aside. Rinse and drain rice. Soak for a
few minutes in hot water, to soften. Simmer onions in drippings until
transparent. Remove from the heat; add beef, pork, rice, salt and pepper.
Mix thoroughly. Fill each cabbage leaf with a rounded tablespoon of the
mixture, (a bit more for the bigger leaves, less for the smaller ones.)
Roll up the leaf and tuck in the ends. Use about a 4 quart pot, place a
bed of chopped cabbage and sauerkraut, then a layer of filled cabbage
rolls. Alternate layers until pot is full. Sprinkle top layer with salt,
pepper and paprika. Heat tomato juice and water to boiling. Pour over
rolls. Cook uncovered, bring to boil. Reduce heat to a simmer and cover.
Continue cooking for 1.5 - 2 hours longer. Season Juice to taste. Add a
bit of sugar if too sour.

Comments:
- I usually wash and use the two outside leaves as the
first liner on the bottom of my pot.
- I am of Hungarian and Polish descent. Remember my
mother making this MANY times when I was a child.
- Authentic? Like most things my mom made, it was a
little different every time. Depends on what is on
hand, etc.

Eric

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