Stuffed Cabbage

By cyosi

♥Mom’s comments:
I buy two smoked pork chops, cut the meat off and grind it myself. If you can’t find smoked pork chops, you can buy some good ham and grind that up. I would use about a good cup to cup and a half of ground ham. Sprinkle paprika over sauerkraut as you layer it, it gives good color to the finished cabbage. Be sure to use SPANISH paprika because it is more colorful and not as bitter as Hungarian paprika.

Ingredients

• cabbage, one small head
• 1-1/2 lb. unseasoned ground pork
• 2 smoked pork chops or ham
• 1-2 Tblsp. Spanish paprika
• ¾ cup uncooked rice
• 2 eggs, beaten
• 1 clove garlic, crushed
• 1-2 T. black Pepper
• 1 T. salt
• 1 can sauerkraut
• smoked meat/bones

Preparation

Step 1

Bring a large pot of salted water to a boil; add cored head of cabbage. Put lid on pot and cook cabbage, constantly removing outside leaves so that all leaves get cooked to soft, but mushy.

Bring a small pot of salted water to a boil; add rice and cook until not quite done. Drain and set aside.

MIX TOGETHER:

Ground pork, smoked pork, paprika, rice, beaten eggs, garlic, black pepper, salt. Mix all these ingredients thoroughly.

After you have the meat mixed good, put a small amount in each cabbage leaf and roll up. Put cabbage rolls in pot that is lined with smoked meat, and some of the sauerkraut. Put a layer of sauerkraut between each layer of cabbage rolls, ending with sauerkraut on top. Put about 2 quarts of water on it, or more to just come to the top of rolls, and cook for about two hours. You can also put them in a roaster and roast them at 325° for 2 to 21/2 hours.