Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Ground lean pork
1 x Small omion, sauteed
2 lb Sauerkraut
1 x Head cabbage(3-4 pounds)
1/2 c Rice(partially cooked)
2 x Smoked pork hocks
1 x Salt pepper to taste

Take core out of cabbage. Parboil in boiling water until leaves
loosen up. Remove from water and take off leaves. Trim off heavy
veins on leaves.
Mix meat, rice, onion and salt pepper. Put a heaping tablespoon of
mixture in cabbage leaf and roll up, sealing ends. Line bottom of a
large stock pot with remaining leaves. Sprinkle some sauerkraut on
top of leaves. Next set in a row of cabbage rolls and continue
alternating layers. Add pork hocks near top and top with remaining
sauerkraut. Pour water in pot to just barely cover. Cook at least 2
hours after it starts to boil. Makes a LOT! Freezes well.
Submitted By MARK MIKLAS On 05-24-95

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