Hungarian Cabbage Rolls

2 lbs. Rice
2 lbs. Ground beef
2 lbs. Ground pork
1 lb. Bacon
3 Large yellow onions
3 Large heads of cabbage
2 lbs. Sauerkraut
2 qt. Tomato juice (64 oz.)
4 tbsp. fresh garlic, minced
4 tsp. paprika
Salt and pepper to taste

2 very large kettles

Fill one of the kettles about 2/3 full of water and heat.

Wash the rice; drain. Put the drained rice in a very large bowl, set aside.

Chop the onions and bacon. In a large skillet, sauté the onions and the bacon together, covered.

Remove the cores from the cabbages. Boil the cabbages until the leaves are tender and fall away from the head. Place the leaves carefully into a large cake pan. From the larger cabbage leaves, shave off the back of the rib with a sharp knife, so that the leaves will bend easily.

Save about two quarts of the cabbage water. Discard the rest.

Shred the remaining cabbage. Line the bottom of each kettle with shredded cabbage. Try to save some of the chopped cabbage for later use.

Add the ground beef, ground pork, and the sautéed bacon and onions to the rice in the large bowl. Mix thoroughly by hand. Add the garlic and paprika. Add salt and pepper to taste.

Fill each cabbage leaf with the filling and roll it up. Place each cabbage roll into one of the kettles. Pack each layer of cabbage rolls closely. Fill each kettle about 2/3 full with cabbage rolls. Leave ample room from the top of the cabbage rolls to the top of the kettle, about 3 inches.

To each kettle, add some cabbage water. Add tomato juice until the liquid level is just below the level of the cabbage rolls.

Add sauerkraut and the remaining chopped cabbage on top of the cabbage rolls. Place a heavy plate on the top the cabbage rolls. Cover the kettles.

Cook on high heat about ½ hour, until the liquid begins to boil. Finish cooking on low heat 4-5 hours, until the rice is fully cooked and tender.

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