6 large cabbage leaves — (up to 8)
2 cups cooked rice
1/2 pound sausage meat
2 tablespoons onion — finely chopped
salt and pepper — to taste 2 cups 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.