Cabbage Rolls with Sauerkraut and Pork Recipe I believe if you will try the dishes together and wait two or three hours before another serving, you will be fulfilled.

SERVES 6. Serving size: 1 cabbage roll, with an extra spoonful of sauerkraut.

Ingredients:

¼ teaspoon salt

6 large cabbage leaves

½ pound fresh chorizo pork sausage (if dried, remove casings)

11⁄3 tablespoons finely chopped onion

¼ teaspoon pepper

11⁄3 cups cooked rice

11⁄3 cups sauerkraut, thoroughly washed

Paprika

One 8-ounce container sour cream

Method:

1. Bring 1 quart of water to a boil with the salt in a medium saucepan.

2. Add the cabbage leaves and boil for 4 to 7 minutes. Drain and dry on paper towels.

3. In a large skillet, sauté the chorizo and onion until the onion is translucent. Remove from the heat and let cool.

4. 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.

5. In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.

6. Add 1 quart water and simmer for 35 minutes, adding more water if needed.

7. Sprinkle with paprika and serve each roll with a dollop of sour cream.