Hungarian Stuffed Cabbage

• 1 lb. ground pork
• 4 Tbsp. rice
• 1 medium size onion
• 1 Tbsp. lard
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. paprika
• 1 slice bacon, chopped
• 1 egg
• 1 c. sauerkraut
• 1 medium head cabbage

1. Core cabbage and place in enough boiling salted water to cover.
2. Brown onion in shortening.
3. Add meat, seasoning and rice and mix well.
4. Take off one cabbage leaf at a time and cut off heavy vein.
5. Fill leaf with 1 tablespoon mixed ingredients and roll loosely.
6. Fold in one side of leaf as you roll and tuck in the other side with fingers when rolled.
7. Cut up remaining cabbage leaves and mix with sauerkraut.
8. Put cabbage rolls into deep pot lined with the mixed sauerkraut and save some to put on the top of cabbage rolls.
9. Pour salted water to cover all the rolls.
10. Cover and cook slowly until the rice is tender, for about 1 1/2 hours. Serve hot with 2 tablespoons sour cream over the cabbage rolls.

ground pork, rice, onion, lard, salt, black pepper, paprika, bacon, egg, sauerkraut, head cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255166 (may not work)