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1
Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
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2
Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
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3
Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
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4
Rinse sauerkraut and allow to drain.
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5
Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
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6
Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
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7
Preheat oven to 350u00b0F.
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8
Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
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9
The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
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10
Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
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11
Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
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12
Continue rolling up cabbage until you run out of meat or leaves large enough to use.
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13
If you have leftover meat, spoon it into the cracks between the cabbage rolls.
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14
If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
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15
Spread sauerkraut evenly over the top of the cabbage rolls.
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16
Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
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17
Pour this over the cabbage rolls.
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18
Sprinkle lightly with remaining paprika.
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19
Cover casserole (may use foil) and bake for one hour.
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20
Remove foil or other covering and bake 30 minutes more.
