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1
Remove 4 to 6 large leaves from the cabbage.
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2
Reserve the remaining cabbage for another use.
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3
In a large pot bring 2 quarts of salted water to a rolling boil.
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4
Blanch the cabbage leaves in batches until tender but still bright green.
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5
Immediately transfer blanched leaves to a large bowl of ice water.
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6
When all the cabbage leaves have been blanched transfer them from the ice water to paper towels and pat dry.
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7
In a large bowl combine cooked rice, ground chuck, ground pork, onion, bell pepper, garlic, cayenne, half of the dill, salt and pepper.
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8
To test the seasoning, cook a small amount of the mixture in a hot skillet, taste and adjust seasoning.
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9
With the thick rib end of the cabbage leaf facing you arrange about 1/3 cup of the meat filling across the rib end and roll up the cabbage leaf, tucking in the ends, to enclose the filling.
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10
Repeat the procedure for the remaining blanched cabbage leaves.
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11
In the bottom of an ovenproof casserole (small enough for the cabbage rolls to fit snugly in one layer) with a tight fitting lid spread half of the sauerkraut.
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12
Arrange the cabbage rolls over the sauerkraut and top with the remaining sauerkraut.
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13
Add the reserved sauerkraut liquid and enough chicken stock to reach halfway up the mixture.
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14
Bake the cabbage rolls, covered, in the middle of a preheated 350 degree F. oven for 1 hour.
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15
Reduce heat to 250 degrees F. and bake the rolls for another 45 minutes.
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16
Remove the lid and sprinkle the mixture with the remaining dill.
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17
Serve warm.
