250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice
Preparation:
- Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
- Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
- Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.
