Things You'll Need:
- 1 large green cabbage
- water
- 1 tbsp salt
- 2 tbsp vegetable oil
- 1 medium yellow onion, chopped
- 3 cloves garlic
- 1/2 cup long grain rice
- 1 lb finely ground pork (shoulder preferred)
- 1 egg
- Salt and pepper to taste
- 1 jar (24 oz.) sauerkraut (about 3 cups), drained
- 2 1/2 cups chicken stock
- 1/2 lb smoked pork butt, sliced
- 1 can (8oz) tomato sauce
-
Step 1
Remove the outer leaves of the cabbage and cut off the bottom core.
-
Step 2
Bring water and cabbage to a boil in a large pot. Make sure you have enough water to completely cover the cabbage.
-
Step 3
Add 1 tbsp of salt to the water and cabbage.
-
Step 4
Boil the cabbage for five minutes, or until the leaves separate easily.
-
Step 5
Drain and cool the cabbage.
-
Step 6
Sauté garlic and onion in the vegetable oil until the vegetables are soft.
-
Step 7
Add the rice. Brown the rice for two minutes.
-
Step 8
Remove the rice mixture from the heat. Cool.
-
Step 9
Mix the ground pork with the cooled rice mixture, egg, salt and pepper.
-
Step 10
Take a cabbage leaf and spread it out on a flat surface, such as a counter top or a cutting board.
-
Step 11
Place 1 tsp of the pork mixture into the center of the leaf. Fold the sides, forming a sausage-shaped roll. Continue forming the rolls until you have used all of the pork and cabbage leaves.
-
Step 12
Place two cups of the sauerkraut in the bottom of a large stock pot.
-
Step 13
Arrange the rolls in a layer on the sauerkraut.
-
Step 14
Place the smoked pork slices on top of the rolls. Spread the remaining 1 cup sauerkraut over the pork and the rolls.
-
Step 15
Pour chicken stock in the pot, covering the rolls. Simmer over low heat for 1 1/4 hours.
-
Step 16
After one hour, add tomato sauce and one can of warm water.
