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