Stuffed Cabbage

Description
6 servings



Ingredients

 * 2 heads pickled cabbage
 * 1 lb ground beef
 * 1 lb smoked ham, chopped
 * ¼ cup smoked bacon, chopped
 * 2 tbsp flour
 * 1 cup uncooked rice
 * 2 tsp paprika
 * 1 onion, chopped
 * 1 egg
 * 2 tbsp oil
 * 1 lb smoked ham hocks or pork ribs
 * salt and pepper to taste

Directions

 * 1) Fry bacon in its own fat.
 * 2) Add onion and saute five minutes.
 * 3) Remove from heat and drain excess fat.
 * 4) Allow to cool slightly, combine with ground beef, chopped ham, rice, egg, 1 teaspoon paprika, salt and pepper, remove large outer leaves of the cabbage, place filling in each leaf and roll up from center to outer edge.
 * 5) Tuck sides into center to hold roll together.
 * 6) Cut remaining cabbage into strips.
 * 7) Add another half pound of sauerkraut, if desired.
 * 8) Place half the sauerkraut in the bottom of a large pot.
 * 9) Arrange cabbage rolls over sauerkraut.
 * 10) Add smoked ribs or ham hocks.
 * 11) Cover with remaining sauerkraut.
 * 12) Heat oil and brown flour in it.
 * 13) Add a teaspoon of paprika and water to make a thick roux.
 * 14) Cook for 5 minutes.
 * 15) Pour roux over cabbage rolls.
 * 16) Add water to cover cabbage and simmer over low heat for ½ to 2 hours until rice is fully cooked.
 * 17) Do not stir cabbage rolls while cooking.
 * 18) Instead, shake pot occasionally to prevent sticking.
 * 19) Transfer to warm serving dish.