Cabbage Rolls with Sauerkraut and Pork

• 1/4 teaspoon salt
• 6 large cabbage leaves
• 1/2 pound fresh chorizo pork sausage (if dried, remove casings)
• 1 1/3 tablespoons finely chopped onion
• 1/4 teaspoon pepper
• 1 1/3 cups cooked rice
• 1 1/3 cups sauerkraut, thoroughly washed
• Paprika
• One 8-ounce container sour cream

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.
3. Drain and dry on paper towels.
4. In a large skillet, saute the chorizo and onion until the onion is translucent.
5. Remove from the heat and let cool.
6. Season the meat mixture with the pepper and mix with the rice.
7. Place 2 tablespoons of the meat mixture in each cabbage leaf.
8. Roll the leaves and secure with toothpicks or poultry skewers.
9. Set aside.
10. In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.
11. Add 1 quart water and simmer for 35 minutes, adding more water if needed.
12. Sprinkle with paprika and serve each roll with a dollop of sour cream.

salt, cabbage, pork sausage, onion, pepper, rice, sauerkraut, paprika, sour cream

Taken from www.epicurious.com/recipes/food/views/cabbage-rolls-with-sauerkraut-and-pork-378720 (may not work)