STUFFED CABBAGE

ingredients:
1lb. half beef and half pork
1/2 cup rice
1 chopped onion
1 egg
1 large head cabbage
1 qt. tomato juice
1 16 oz. tomato sauce
16 oz. water
salt and pepper to taste

instructions:
Saute onion in 2 tablespoons of hot oil; add paprika.
Wash rice and mix with ground meat; add egg and seasonings.
Blend in sauteed onion.
Remove core of cabbage. Place in kettle with enough water to cover.
Bring to a boil; simmer, covered for a few minutes until leaves begin to separate; keep cutting leaves off cabbage as it simmers.
Remove; cool; trim heavy veins from leaves. Add a heaping tablespoon of meat in center of each leaf of cabbage.
Roll up and tuck in each end. Cut up rest of cabbage in coarse strips. Place in bottom of kettle.
Add cabbage rolls. Pour tomato sauce, water, tomato juice over cabbage rolls. Make sure it is covered with juice.
You can add more tomato juice or tomato sauce and water to cover all the rolls.
Sprinkle with a little paprika, garlic powder and onion powder.

Cook approximately 2 hours.