Sarma S Kislim Zeljem - Slovenian Cabbage Rolls

• 1 large head cabbage
• 1-1/2 lbs (.7 kg). ground lean pork
• 3/4 lb (.3 kg). ground lean beef
• 1/2 cup (125 ml) onion, finely chopped, browned in a little bacon fat
• 1 egg
• 1 tsp (5 ml) ground black pepper
• 2 tsp (10 ml) salt
• 1 cup (225 ml) whole grained rice, uncooked (not minute rice types)
• 2 lbs (.9 kg). sauerkraut, drained, use a good quality one
• 1 cup (225 ml) tomato juice
• 2 cups (475 ml) water
• 3 pork neck bones

1. Core the cabbage and place head down in enough boiling water to cover; turn off heat.
2. When cabbage has wilted remove from the hot water and peel the leaves off, leaving them whole.
3. Trim the heavy vein down to make it look flat.
4. Combine the meats, onion, egg, seasonings and rice; mix well.
5. In the center of each baggage leaf, place 2 3 tbsp (45 ml) of this filling mixture; fold sides in first, then roll up.
6. Line a large kettle with cabbage leaves not used to make the rolls (If necessary, use an extra cabbage if the first head was too small).
7. Layer the cabbage rolls, seam side down.
8. Cover it all with sauerkraut.
9. Add tomato juice and water on top of all that and place the neck bones on the very top.
10. Bring the kettle to a boil, then reduce heat and simmer for a good 3 to 4 hours covered.

head cabbage, ground lean pork, ground lean beef, onion, egg, ground black pepper, salt, grained rice, tomato juice, water, pork

Taken from online-cookbook.com/goto/cook/rpage/000E55 (may not work)