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       European Stuffed Peppers

6 green peppers
8 oz. ground veal
8 oz. ground beef
8 oz. chopped Kielbasa
1/2 c. raw rice
2 sm. onions, chopped
3/4 tsp. salt
1/2 tsp. pepper
1 clove garlic, finely chopped
1 egg
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 c. water
16 oz. sauerkraut

Prepare peppers for stuffing. Combine beef, veal, 1/2 of Kielbasa, rice, onion, egg, salt, pepper, garlic and 3 tablespoons tomato paste; mix well. Divide evenly into peppers. Combine remaining tomato paste, sauce and 1 cup water; mix well. Drain and rinse sauerkraut, squeeze out excess water. Spread 1/2 of tomato sauce mixture followed by 1/2 of sauerkraut. Place peppers on top. Scatter rest of Kielbasa between peppers. Sprinkle remaining sauerkraut over peppers. Pour sauce mixture over all. Bake at 350 degrees for 1 1/2 to 2 hours.

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