Esther Jacob's Stuffed Cabbage

1 8-12 quart pot

2-3 heads of cabbage (total 6-8 pounds)

3 large onions - sautee

3 lbs of chopped meat

1/2 cup of raw ruce

1 additional onion

1 tab salt

pepper and paprika to taste

1 lb sauerkraut

1 48oz can of tomato juice

1 8oz can of tomato sauce

meat bones from butcher

Put cabbage heads in boiling water to remove excess leaves easily.  Remove core from the soft leaves and set leaves aside.  Cut up julienne style the remaining cabbage. Put bones in the bottom of the pot.  put julienne cut cabbage on top of bones and cut the additional small onion and put on top of the cabbage.

TO PREPARE THE CABBAGE ROLLS

Mix the meat, the 3 sauteed onions, rice salt, pepper and paprika together.  Put mixture in cabbage leaves and roll up leaves tucking in the ends.

Put 1/3 of sauerkraut in pot

Lay largest cabbage rolls on top of sauerkraut end to end until the sauerkraut is covered.  Cover the rolls with sliced cabbage

Put 1/3 of sauerkraut on top and add the rest of the rolls on top of the sauerkraut

Cover all remaining sliced cabbage and last 1/3 sauerkraut

Pour tomato juice and tomato sauce all over the cabbage rolls

Add salt and pepper to taste

Cook covered on stove for 2 hours