Cabbage rolls with sauerkraut and pork

Yield: 6 Servings

Measure Ingredient
6 larges Cabbage leaves; (up to 8)
2 cups Cooked rice
½ pounds Sausage meat
2 tablespoons Onion; finely chopped
\N \N Salt and pepper; to taste
2 cups Sauerkraut; (1 pound can)
1 \N Smoked pork hock
\N \N Paprika
\N \N Dairy sour cream

Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with remaining sauerkraut. Add enough water to cover and simmer for 2 hours, adding more water when needed. Sprinkle with paprika and serve with sour cream. Makes 6-8 servings.

Recipe by: Woman's Day/Enclyopedia of Cookery--1965 Posted to MC-Recipe Digest V1 #755 by Creedenite@... on Aug 22, 1997

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