2 pounds sauerkraut, fresh, canned or packaged
1 large head green cabbage (2 to 3 pounds)
2 tablespoons lard or bacon fat
1 cup finely chopped onions
1 clove finely chopped garlic
1 pound ground lean pork
1/4 cup rice, cooked in boiling salted water (3/4 cup cooked)
2 lightly beaten eggs
2 tablespoons sweet paprika
1/8 teaspoon marjoram
1 teaspoon salt
Freshly ground pepper
1 cup water mixed with 1 cup tomato puree
Sauce:
3 tablespoons butter
2 tablespoons flour
1 cup sour cream
Rinse the sauerkraut in cold water. Squeeze dry and set aside.
In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off the large unbroken leaves and lay them on paper towels to drain and cool further.
In a 10-inch skillet, heat the lard or bacon fat on medium-high heat until a light haze forms over it. Add the onions and garlic and cook them, stirring occasionally, until the onions are lightly colored.
In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.
Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle or Chinese egg roll. Repeat with more leaves until all the stuffing has been used.
Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for an hour. Transfer the rolls from the casserole to a warm platter.
For the sauce: In a small saucepan on medium heat, melt the butter and stir in the flour. Continue to stir until the flour browns slightly. Gradually stir in the sour cream, continuing to stir until the sauce is thick and smooth. Stir some of the sauce into the sauerkraut and simmer 5 to 10 minutes longer. With a fork or slotted spoon, lift the sauerkraut onto a serving platter. Arrange cabbage rolls on the sauerkraut and pour the remaining sauce over them. Serve the rest of the sauce in a sauceboat. Makes 4 to 6 servings.
Time Life Food of the World Books
Thursday, April 27, 2000
