Cabbage rolls with sauerkraut and pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Cabbage leaves; (up to 8) |
| 2 | cups | Cooked rice |
| ½ | pounds | Sausage meat |
| 2 | tablespoons | Onion; finely chopped |
| Salt and pepper; to taste | ||
| 2 | cups | Sauerkraut; (1 pound can) |
| 1 | Smoked pork hock | |
| Paprika | ||
| Dairy sour cream | ||
Directions
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