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Cabbage Rolls with Sauerkraut and Pork

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Casseroles Main dish


  • 6 lg Cabbage leaves; (up to 8)
  • 2 c Cooked rice
  • 1/2 lb Sausage meat
  • 2 tb Onion; finely chopped
  • Salt and pepper; to taste
  • 2 c Sauerkraut; (1 pound can)
  • 1 Smoked pork hock
  • Paprika
  • Dairy sour cream


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 on Aug 22, 1997