Cabbage Rolls With Sauerkraut And Pork
|Cabbage leaves||8 Large|
|Cooked rice||2 Cup (32 tbs)|
|Sausage meat||1⁄2 Pound|
|Onion||2 Tablespoon, finley chopped|
|Sauerkraut||1 Pound (1 Can)|
|Smoked pork hock||1|
|Dairy sour cream||1 Tablespoon|
Cook cabbage leaves in small amount of boiling salted water for 3 to 4 minutes.
Drain and dry on paper towels.
Mix rice, sausage meat, onion, salt, and pepper.
Fill and roll the cabbage leaves.
Secure with toothpicks or poultry skewers.
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 to 8 servings.