Ingredients (for 6 servings):
12 pickled cabbage leaves, 2 1/2 lb sauerkraut, 2 oz smoked bacon, 2-3 tablespoons oil, 1 medium red onion, 2 cloves of garlic, 1 level tablespoon sweet paprika, 1 teaspoon marjoram, 1 heaping tablespoon flour
for the stuffing:
3 1/2 oz unpolished rice or wild rice, salt, 1 1/4 lb pork leg or shoulder, 1/2 head of red onion, 2 cloves of garlic, 2 tablespoons oil, 1 egg, 1/2 teaspoon ground black pepper, 1 teaspoon marjoram, 1 tablespoon sweet paprika
First, prepare the stuffing. Cook the rice in 3/4 cup of lightly salted water until tender. Cube, then mince the meat. Peel and finely chop the onion and the garlic, sauté it in the oil over medium heat. Mix with the meat. Let the rice cool, then mix in the beaten egg, 1/2 tablespoon of salt, ground black pepper, paprika and some marjoram. Remove the thick stems of the cabbage leaves to make them pliable. Turn the leaf to have the center stem running towards you. Pile on some of the stuffing, fold one side over, roll up then fold on the other side to form a bundle. Shape the leftover stuffing – if any – into small balls. Rinse the sauerkraut if you find it too pungent, cut the strands across a few times. Cut the bacon into small cubes, stirring, melt it over some oil. (If you decide to leave the bacon out, add a bit more oil.) Peel and chop the onion and the garlic, sauté over the bacon until glassy. Sprinkle with the paprika, then add the sauerkraut. Add a teaspoon of salt and some marjoram. Arrange the stuffed leaves and meatballs on the top and add enough water to almost cover it (2 cups). Bring the water to a boil, partially cover the pot and cook over medium heat until tender. In the meantime, shake the pot a few times to prevent the sauerkraut from sticking to it. Do not stir – that will only break the stuffing. Replace the water that evaporates. While the sauerkraut cooks, mix the flour with 1/2 cup of cold water until smooth. When done, remove the stuffed leaves and meatballs. Stir in the flour mixture and cook for a few minutes to let it thicken. Replace the stuffing. Serve with sour cream.
– Use the cooking water of smoked meat (remove all the fat), but in this case omit the salt.
– Use the type of rice that cooks into a soft paste – this will hold the stuffing together.
Preparation time: 2 hours 20 minutes
One serving: 2387 kJ/571 kcal