Sorma

Ingredients

 * 3/4 lb. ground pork
 * 3/4 lb. ground beef
 * 1/2 lb. Hungarian sausage,
 * 2 raw eggs
 * 2 tsp. salt
 * 1 Tbl. paprika
 * 1/2 tsp. pepper corns
 * 3/4 lb. of rice
 * 2 large Bay laurel leaves
 * 2 white onions chopped
 * 3 Tbl. shortening (use corn, peanut oil or lard).
 * 1 large head of cabbage
 * 1 bottle or pack of sauerkraut

Directions

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