Sorma

Description
Stuffed cabbage

Ingredients

 * ¾ lb ground pork
 * ¾ lb ground beef
 * ½ lb Hungarian sausage
 * 2 raw eggs
 * 2 tsp salt
 * 1 tbsp paprika
 * ½ tsp peppercorns
 * ¾ lb of rice
 * 2 large bay laurel leaves
 * 2 white onions chopped
 * 3 tbsp shortening (use corn, peanut oil or lard).
 * 1 large head of cabbage
 * 1 bottle or pack of sauerkraut

Directions

 * 1) White the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, cooked rice, paprika, salt.
 * 2) Mix well.
 * 3) Take out the core of the cabbage.
 * 4) Leave head whole.
 * 5) Place in large pot of boiling water to wilt the outer leaves.
 * 6) You will be able to gently pull off whole cabbage leaves.
 * 7) Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.
 * 8) Place 2 tbsp of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger.
 * 9) Make as many as you can.
 * 10) Arrange the rolls in cooking pot.
 * 11) Put a few chunks of sausage here and there between the rolls.
 * 12) Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the peppercorns and the bay leaves on top, cover and cook slowly for about 1½ hours, or until the rice is tender.