Ingredients: serves 6
5 1/4 oz/15 dkg smoked ribs, 1 small head of cabbage, 3 1/2-4 oz/10-12 dkg smoked chuck (cooked is fine also), 28 oz/40 dkg pork chuck, 28 oz + 5 1/4 oz/80 dkg + 15 dkg sauerkraut, 1 3/4 oz/6 dkg smoked bacon, 1 onion (2 1/2 oz/12 dkg),
3 1/2 oz/1 dl (10 dkg) rice, 1 large egg, 1 heaping tablespoon quality paprika, 1/2 teapoon ground black pepper, 1/4 teaspoon ground caraway, 2 cloves crushed garlic (1 teaspoon garlic cream), about 1/2 teaspoon salt, 4 1/4-5 1/4 oz/12-15 dkg boiled smoked slab bacon, 1/2 teaspoon Strong
Steven hot cherry pepper paste, 3 1/2 oz/10 dkg smoked pepperoni style sausage, 2 tablespoon pork
lard, sour cream to serve

The day before cooking, soak the smoked ribs in cold water. Cut out the core from the full head of cabbage, then immerse the cabbage briefly into boiling water. Peel off a row of leaves, return the cabbage to the water, and as it softens, continue to remove a row of leaves. Continue in this fashion until it is worth it. The filling will go into these leaves. You will need 6 large or 12 small leaves. Slice the rest into thin strips and combine with the sauerkraut. Cut up the smoked and raw chuck meats and grind together with 5 1/4 oz/15 dkg sauerkraut, the smoked bacon, and onion. Combine with the rice and egg, season with 1 teaspoon paprika, 1/4 teaspoon pepper, caraway, garlic, and salt. Fill the cabbage leaves, not too tight, so the rice can expand and become tasty and juicy. Place bacon rind into a pot or cauldron, if you have one, and line the bottom with boiled bacon. Spread “Strong Steven” hot cherry pepper paste over it (the dish will not be spicy hot from this, merely flavorful). Put half the sauerkraut
over this and a bit of pepper. Next, place a few rounds of sausage with a few ribs on top, followed by the stuffed cabbage. Cover with the other half of the cabbage, add a bit more pepper, and the remainder of the sausage rounds, ribs, and boiled bacon. Melt the lard, taking care that it not be hot, and add the remaining paprika. Pour about 10 1/2
oz/3 dl hot water over it, then toss it into the cauldron. Add just enough water so you can see it around the cabbage. Do not be alarmed, the food will neither be watery nor greasy because the rice will absorb the water, it will evaporate some as well, and the red color will coat each and every morsel. Cook covered on very low heat for 2 1/2-3 hours.

Preparation time: 1 hour + 3 hours cooking
Calories per serving: 680
Skill: Not easy to prepare