6 cups sauerkraut
12 large unbroken cabbage leaves
1 cup steamed rice
1/2 cup water
1 onion, chopped
3 tbsp. fat (or cooking oil)
2 lb. lean ground pork
2 eggs
1 tsp. salt
1 tsp. paprika
1 cup dairy sour cream

Simmer sauerkraut in a large covered kettle for 1 hour. Meanwhile, steam cabbage leaves or boil in water until slightly wilted and pliable. Drain leaves and cool. Steam rice until tender and set aside.

Brown onion in fat (or cooking oil); add pork to onions and brown. Remove from heat and stir in steamed rice, eggs, salt and paprika. Divide the meat mixture equally onto the cabbage leaves, roll up and tuck in ends. Remove 1/2 of the sauerkraut from the kettle and set aside.

Place the cabbage rolls in the kettle on top of the remaining half of the sauerkraut and then cover the rolls with the other half of the sauerkraut that had been set aside. Add the water to the kettle and simmer for 2 hours, or until meat is thoroughly cooked.

Add dairy sour cream just before serving.

Submitted by: Sherry