Stuffed Cabbage

2 pound cabbage head

Filling:
1/2 cup long-grain rice
1 pound lean ground pork
1 small onion, chopped fine
1 beaten egg
1/2 cup water
Salt, pepper and paprika to taste
1-2 cloves garlic, crushed

Stewing Sauce:
1 small can sauerkraut
1 can whole tomatoes
1 small onion, cut fine
2 tablespoons sugar
Salt, pepper and paprika to taste

Remove core from cabbage head and put in boiling water only long enough to wilt outer leaves.

To make filling, scald rice in boiling water for 5 minutes; rinse with cold water. Mix rice with remaining filling ingredients.

Put 1 tablespoon filling on each cabbage leaf. Fold one end of leaf over, then one side. Roll tightly and tuck other end in to secure.

To make the sauce, finely chopped the cabbage left over after leaves for rolling are removed.

Mix sauerkraut, tomatoes, onions, sugar and seasonings.

Put sauce in bottom of kettle and between layers of cabbage rolls. Cover top of kettle with water. Cook on low heat about 1 1/2 hours. Water may have to be added during cooking to keep rolls completely covered.