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| What You Need: |
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2 tablespoons freshly rendered lard or oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, finely chopped
1 cup seeded and finely chopped Anaheim green peppers or chopped but not seeded Cubanelle peppers
˝ cup long-grain rice
2˝ cups Chicken Stock or use canned
1 tablespoon Hungarian paprika
Salt and freshly ground black pepper to taste
1 large head green cabbage
One 24-ounce jar sauerkraut (about 3 cups), drained
1 pound finely ground pork
1 egg
˝ pound smoked pork butt, sliced
GARNISH
Paprika Gravy
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| How To Cook: |
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1. 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 cooling.
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2. 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 cooling. This should be done in a couple of batches. Cut out the tough white base of each leaf.
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3. In a Dutch oven spread 2 cups of the drained sauerkraut in the bottom of the pot; set aside.
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4. 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.
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5. 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.
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6. Place the pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1˝ cups of Chicken Stock; it should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour 15 minutes.
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7. This dish can be served with Paprika Gravy on the side.
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