550 to 600 g/ about 1 lb. (4 oz.) pork
40 g/ (2 oz.) smoked bacon
100 g/ (4 oz.) rice
1 egg
Thin roux
A little sour cream
A little pepper
A little paprika
Salt
A whole soured cabbage
1 kg/ (2 lbs.) sauerkraut

Chop the pork and bacon into small pieces and mix with the washed rice, egg, salt, pepper and paprika. Remove the leaves from the cabbage and fill them with a spoonful of the mixture. Roll them up, and tuck in the ends. Rinse the sauerkraut, if it is too sour then put half in the bottom of a large saucepan, place the stuffed cabbage leaves over it and spread the remaining sauerkraut on top. Add the sauerkraut juice and water to cover, and salt to taste. Put the lid on the saucepan and cook slowly for an hour and a half to two hours. Remove the stuffed leaves and keep them hot. Make a roux and thicken the sauerkraut. Before serving stir a couple of spoons of sour cream into the sauerkraut and replace the stuffed leaves. Serve with fried pork chops. The flavor is improved if pig's tail and ears, belly and spareribs is cooked with the cabbage leaves.