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Stuffed Cabbage Rolls #2, w/Sauerkraut

Source of Recipe

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Recipe Link: www.elise.com/recipes/archives/000038pork_stuffed_cabbage_rolls.php

Stuffed Cabbage Rolls #2, w/Sauerkraut

2 lbs sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
1/4 cup rice, cooked in boiling salted water (yielding 3/4 cup cooked)
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Wash the sauerkraut in cold water, then soak in cold water
10-20 minutes to reduce sourness. (Make sure you don't
skip this step!) Squeeze dry and set aside. In a large saucepan,
bring to a boil enough salted water to cover the cabbage.
Add the cabbage, turn the heat to low and simmer 8 minutes.
Remove the cabbage and let it drain while it cools enough to
handle. Pull off 16 large unbroken leaves and lay them on
paper towels to drain and cool further.
In a 10-in skillet, saute the onions and garlic in olive oil,
until the onions are lightly colored. In a large mixing bowl,
combine the pork, rice, eggs, paprika, marjoram, the onion/
garlic mixture, salt and a few grindings of black pepper. Mix
well with a fork or wooden spoon.
Place 2 tbsp of the stuffing in the center of one of the wilted
cabbage leaves and, beginning with the thick end of the leaf,
fold over the sides, then roll the whole leaf tightly, as you
would a small bundle. Repeat with more leaves until all the
stuffing has been used.
Spread the sauerkraut on the bottom of a 5 quart casserole
and arrange the cabbage rolls on top of it. Add the water
mixed with the tomato puree. Bring the liquid to a boil, then
cover the pan tightly and cook the stuffed cabbage over low
heat for 1 hour. Transfer the rolls from the casserole to a
warm plate. Stir in the sour cream to the sauerkraut. Simmer
another 5 minutes. Lift the sauerkraut onto a serving platter
with a slotted spoon. Arrange the cabbage rolls on the
sauerkraut and pour some of the sauce over them. Serve the
rest of the sauce in a sauceboat.
Makes 4 - 6 servings.