Cabbage Rolls with Sauerkraut and Pork
- ¼ teaspoon salt
- 6 large cabbage leaves
- ½ pound fresh chorizo pork sausage (if dried, remove casings)
- 1 1⁄3 tablespoons finely chopped onion
- ¼ teaspoon pepper
- 1 1⁄3 cups cooked rice
- 1 1⁄3 cups sauerkraut, thoroughly washed Paprika
- One 8-ounce container sour cream
Instructions:
Bring 1 quart of water to a boil with the salt in a medium saucepan. Add the cabbage leaves and boil for 4 to 7 minutes. Drain and dry on paper towels.
- In a large skillet, sauté the chorizo and onion until the onion is translucent. Remove from the heat and let cool.
- Season the meat mixture with the pepper and mix with the rice. Place 2 tablespoons of the meat mixture in each cabbage leaf. Roll the leaves and secure with toothpicks or poultry skewers. Set aside.
- In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.
- Add 1 quart water and simmer for 35 minutes, adding more water if needed.
- Sprinkle with paprika and serve each roll with a dollop of sour cream.