|Boneless pork||1 Pound, finely chopped|
|Thick bacon slices||8 , coarsely diced|
|Smoked pork sausage||5 Ounce, thinly sliced|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Hungarian paprika||1⁄2 Teaspoon|
|Unprocessed rice||2⁄3 Cup (10.67 tbs), parboiled for 10 minutes and drained|
|Sour cream||1 1⁄4 Cup (20 tbs)|
|Green pepper||To Taste, halved, seeded, deribbed and sliced|
|Tomatoes||2 , sliced|
Boil the sauerkraut for 20 minutes in salted water; drain off the water.
Fry the onion in 4 tablespoons [60 ml.] of the lard until it turns pale yellow; add the garlic, pork, salt and a little pepper, and dust with paprika.
Then fry the whole slowly for 10 to 12 minutes.
Heat the bacon slightly in another skillet, then add the sliced sausage and fry for two to three minutes.
Drain the bacon and sausage on paper towels.
Grease the inside of a 3- to 4-quart [3- to 4-liter] casserole with 2 tablespoons [30 ml.] of lard, place a third of the sauerkraut on the bottom, cover it with a layer of bacon and sausage, lay another third of the sauerkraut over it, sprinkle with a little sour cream, then put on the half-cooked rice, adding the fried pork in a layer, and cover with the remaining sauerkraut.
A few sliced green peppers and tomatoes can be added with the pork layer.
Sprinkle the top of the sauerkraut with the remaining sour cream, dust a little paprika over it, then sprinkle with the remaining melted lard.
Let it stew for one and a quarter hours in a preheated 325° F. [170° C] oven.