Cook cabbage leaves in small amount of boiling salted water for 3-4
minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion,
salt, and pepper. Fill and roll the cabbage leaves. Place half of
sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with
remaining sauerkraut. Add enough water to cover and simmer for 2 hours,
adding more water when needed. Sprinkle with paprika and serve with sour
cream. Makes 6-8 servings.
Recipe by: Woman's Day/Enclyopedia of Cookery--1965 Posted to MC-Recipe
Digest V1 #755 by Creedenite@aol.com on Aug 22, 1997
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