Hungarian Stuffed Cabbage Rolls

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Easy to make and fairly inexpensive.

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Steps

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Saute the garlic , onion , and peppers in the lard until tender.

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Add the rice , 1 cup of the chicken stock , the paprika , and salt and pepper.

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Cover and simmer for 10 minutes.

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Set aside and allow to cool.

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Core the cabbage and carefully pull the leaves off , keeping them as whole as possible.

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Blanch the leaves in a large pot of salted water until pliable , about 2 minutes.

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Drain and allow to cool.

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This shold be done in a couple of batches.

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Cut out the tough white base of each leaf.

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In a dutch oven spread two cups of the drained sauerkraut in the bottom of the pot.

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Set aside.

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In a large bowl combine the ground pork with the cooled rice mixture , egg , salt , and pepper.

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Mix very well.

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Spread out a cabbage leaf on the countertop and roll up into a cylinder , folding in the sides as you roll.

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Continue with the rest of the leaves.

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It may be necessary to piece together a couple of leaves to make a nice roll.

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Arrange the rolls on the bed of sauerkraut in the pot.

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Place the.

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Ingredients

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freshly rendered lard, garlic cloves, yellow onion, green peppers, long-grain rice, chicken stock, hungarian paprika, salt & freshly ground black pepper, green cabbage, sauerkraut, ground pork, egg, smoked pork butt, gravy