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For up to 120 sarmale

4 to 6 medium size pickled cabbages (can be found at East European/Middle Eastern food stores
4 lbs ground pork (up to 25% fat)
3/4 lbs hardwood smoked uncured bacon (homemade or from a good butcher/smokehouse that is not using sugar, nitrites or dextrose to cure meats)
2-3 smoked pork neck bones or one big smoke shank cut in small pieces.
3-4 medium onions
1 and 1/2 cups of long grain brown rice
1 teaspoon chopped dill
1 teaspoon chopped parsley
1/2 tablespoon dried thyme
6-8 bay leaves
whole black pepper (15 to 20)
ground black pepper (1 and 1/2 teaspoons)
1 and 1/3 teaspoon salt (sea or rock salt is better)
2 bags/jar sauerkraut (barrel pickled with no vinegar added)
Olive or sunflower oil
Half can tomato paste

Combine ingredients and use to fill cabbage. Arrange stuffed cabbage rolls in a large stockpot or casserole dish and cook over low heat (300°F in oven or simmer on low setting on stove top), covered, until cabbage rolls are tender.

Submitted by: Adi
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Sep 1, 12:36 AM
Me, myself and I (Poland) says:

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