Made this dish today, and I thought I'd share. it is a Croation Dish but used throught Europe in one form or another.
Perhaps some one here has different version of this.
1 large Head of Cabbage. Set in boiling water, and remove leaves as they softend. Stop when you think they too small to hold any filling. Chop the rest.
2 lbs of sauerkraut
3 Lbs of either ground pork, chopped chuck, or chopped meatloaf mix, or pork and some ground ham.
1 lrg. onion minced
3 strips of beacon minced, fry slightly, optional
2 whole eggs
3 tbsp. of sour cream
1/3 cup of long grain rice, uncooked
salt and pepper to taste
Mix well.
Take a cabbage leaf, place it in your palm and put 2 tbsp. of meat mixture in the middle of the leaf toward the core. Bring both sides over the meat mixture and roll toward the end of the leaf.If more meat mixture than leaves, make meatballs and put on top of rolls.
Place sauerkraut in the bottom of a 5-6 qt pot, Juice and all
place the rolls with seam side down on top of the sauerkraut
you can add fresh hock, or kielbasi on top of this. Place chopped cabbage on top. Cover with 2 qts or more water. Cook for 1 hour. You can also steam some hot dogs towards the very end of cooking time
meantime make garlic sauce
3 tbsp. of olive oil, add 3 large minced cloves of garlic. sweat a bit, do not let it brown. add
4-5 tbs. flour and brown slightly, add 3 tsp. of sweet paprika. set asside. Rue.
When rolls are done, remove from pot. Add rue to thicken the liquid. You are looking for a gravy like consistancy. Add more flour if necessary. Place Rolls back into garlic sauce, let boil for another 15 minutes. Nice with mashed potato. Salt boiled potato or spaetzle.
This freezes well. Can be cut in half of course. Helene
