Ingredients
-
2 tablespoons freshly rendered lard or 2 tablespoons oil
-
3 garlic cloves, peeled and crushed
-
1 medium yellow onion, finely chopped
-
2 1/2 cups chicken stock
-
1 tablespoon Hungarian paprika
-
salt & freshly ground black pepper
-
1 head green cabbage
-
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
-
1 lb ground pork
-
1/2 lb smoked pork butt, sliced
-
-
1 egg
-
1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded
-
1/2 cup long-grain rice
Instructions
- Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
- Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
- In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
- In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
- Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.