Cabbage Rolls with Sauerkraut and Pork
- 6 lg Cabbage leaves; (up to 8)
- 2 c Cooked rice
- 1/2 lb Sausage meat
- 2 tb Onion; finely chopped
- Salt and pepper; to taste
- 2 c Sauerkraut; (1 pound can)
- 1 Smoked pork hock
- Paprika
- Dairy sour cream
Cook cabbage leaves in small amount of boiling salted water for 3-4
minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion,
salt, and pepper. Fill and roll the cabbage leaves. Place half of
sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with
remaining sauerkraut. Add enough water to cover and simmer for 2 hours,
adding more water when needed. Sprinkle with paprika and serve with sour
cream. Makes 6-8 servings.
Recipe by: Woman's Day/Enclyopedia of Cookery--1965 Posted to MC-Recipe
Digest V1 #755 by Creedenite@aol.com on Aug 22, 1997
minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion,
salt, and pepper. Fill and roll the cabbage leaves. Place half of
sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with
remaining sauerkraut. Add enough water to cover and simmer for 2 hours,
adding more water when needed. Sprinkle with paprika and serve with sour
cream. Makes 6-8 servings.
Recipe by: Woman's Day/Enclyopedia of Cookery--1965 Posted to MC-Recipe
Digest V1 #755 by Creedenite@aol.com on Aug 22, 1997
