Cabbage Roll With Pork
|Ground pork||2 Pound|
|Rice||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Canned sauerkraut||24 Ounce (2 Cans)|
Steam cabbage in small amount of water in saucepan to soften; separate leaves.
Combine pork, rice, salt and pepper.
Place small amount of pork mixture on cabbage leaf; roll up leaf.
Spread sauerkraut in Dutch oven; add layer of cabbage rolls.
Repeat layers until all rolls are used.
Cover with water; simmer for 2 hours.
Brown butter and flour in skillet; add 1 cup water, stirring constantly, to make thin sauce.
Pour over rolls to serve.