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1
Start by picking through the cabbage leaves and selecting the largest and the most perfect ones. Cut about a 2 inch section of the hard core from each stem and parboil the cabbage leaves in salted water for 5 minutes. Drain and pat dry. Set aside for now.
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2
Prepare the stuffing by mixing the sausage, rice, onion and eggs together. ( I use my hands here.)
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3
Now if you can't find a good quality Hungarian Kielbasa or Eastern European style sausage, you can use 2 lbs of fatty ground pork, 1 tb each of kosher salt and ground pepper, 1 tb each of sweet and sharp paprika, 4 cloves of garlic finely minced.
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4
Make your sauerkraut layer by mixing together the drained sauerkraut, green and red pepper, onions, tomato paste, tomatoes, wine and pork. I use my hands to mix and break up the whole tomatoes.
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5
Using about 2 - 3 heaping tb of stuffing, add to lower third of each cabbage leave at the stem end. Fold up from the bottom, then two sides, then top over and place on a plate seam side down.
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6
When all cabbage are stuffed, make a layer of 1/2 of the sauerkraut mixture in a large casserole with 1 bay leaf. Add a layer of all cabbage rolls then top with the remaining sauerkraut layer and the 2nd bay leaf. (if you have any stuffing left over, i make small meatballs and add on top of the sauerkraut)
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7
Cover with a circular piece of wax or parchment paper, bring to a simmer on the stove, then place in a 300 degree oven for 2 hours. After 1 1/2 hours remove cover and check ...if too much liquid has formed, leave cover off the for the remaining 1/2 hour.
