Ingredients :

​

2 Tbsp Freshly Rendered Lard -- Or
Oil
3 Cloves Garlic -- Crushed
1 Medium Yellow Onion -- Finely Chopped
1 Cup Seeded & Finely Chopped Anaheim -- Peppers Or
Unseeded Chopped Cubanelle -- Peppers
1/2 Cup Long-Grain Rice
2 1/2 Cups Chicken Stock
1 Tbsp Hungarian Paprika
Salt And Freshly Ground Pepper -- To Taste
1 Large Head Cabbage
1 24 Oz Jar Sauerkraut -- Drained
1 Lb Finely Ground Pork
1 Egg
1/2 Lb Smoked Pork Butt -- Sliced
Garnish
Paprika Gravy -- *

​

Method :

​

Saute the garlic, onion and peppers in the lard or oil until tender. Add
the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and
simmer for 10 minutes. Set aside and allow to cool. Core the cabbage
and carefully pull the leaves off, keeping them as whole as possible.
Blanch the leaves in a large pot of salted water until pliable, about 2
minutes. Drain and allow to cool. This should be done in a couple of
batches. Cut out the tough white base of each leaf. In a Dutch oven,
spread 2 cups of the drained sauerkraut in the bottom of the bot; set
aside.

In a large bowl, combine the ground pork with the cooled rice mixture,
egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the
countertop and roll up into a cylinder, folding in the sides as you roll.
Continue with the rest of the leaves; it may be necessary to piece
together a couple of leaves tomake a nice roll. Arrange the rolls on the
bed of sauerkraut in the pot. Place the pork slices atop the rolls and
spread the remaining 1 cup of sauerkraut over all. Pour in the remaining
1 1/2 cups of chicken stock. It should just cover the cabbage rolls. If
not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes.
This dish may be served with the paprika gravy on the side.