INGREDIENTS

INSTRUCTIONS

Remove 4 to 6 large leaves from the cabbage. Reserve the remaining
cabbage for another use. In a large pot bring 2 quarts of salted  water
to a rolling boil. Blanch the cabbage leaves in batches until  tender
but still bright green. Immediately transfer blanched leaves  to a
large bowl of ice water. When all the cabbage leaves have been
blanched transfer them from the ice water to paper towels and pat dry.
In a large bowl combine cooked rice, ground chuck, ground pork,  onion,
bell pepper, garlic, cayenne, half of the dill, salt and  pepper. To
test the seasoning, cook a small amount of the mixture in  a hot
skillet, taste and adjust seasoning.  With the thick rib end of the
cabbage leaf facing you arrange about  1/3 cup of the meat filling
across the rib end and roll up the  cabbage leaf, tucking in the ends,
to enclose the filling. Repeat the  procedure for the remaining
blanched cabbage leaves.  In the bottom of an ovenproof casserole
(small enough for the cabbage  rolls to fit snugly in one layer) with a
tight fitting lid spread  half of the sauerkraut. Arrange the cabbage
rolls over the sauerkraut  and top with the remaining sauerkraut. Add
the reserved sauerkraut  liquid and enough chicken stock to reach
halfway up the mixture. Bake  the cabbage rolls, covered, in the middle
of a preheated 350 degree  F. oven for 1 hour. Reduce heat to 250
degrees F. and bake the rolls  for another 45 minutes. Remove the lid
and sprinkle the mixture with  the remaining dill. Serve warm.  Yield:
4 servings  NOTES : Cooking Live Recipe by: Cooking Live Show #CL8840
Posted to  MC-Recipe Digest V1 #523 by Angele Freeman
<jfreeman@netusa1.net> on  Mar 19, 1997

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