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1
Set a large stockpot of water on stove over high heat and bring to a boil.
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2
Core head of cabbage at its bottom and place into boiling water.
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3
Let boil for 5 minutes.
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4
Once 5 minutes is up, remove cabbage and dunk into a bowl of ice water to stop cooking process.
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5
Remove it from the bucket of ice water and set aside in a bowl to let water drain.
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6
Take stockpot, drain water, and set aside.
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7
For the filling, in a large bowl, mix rice, ground pork, onion, garlic and egg (its easiest to do this with your hands, but thats up to you).
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8
Once everything has been mixed, add black pepper and paprika and mix again.
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9
Once cabbage is slightly more dry, begin peeling leaves off cabbage.
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10
Be cautious not to rip the leaves so rolling can be done more easily.
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11
Place a cabbage leaf on a flat surface like a cutting board.
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12
Cut and remove a bit of the spine if it will flatten the leaf more and make it easier to roll around the filling.
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13
Take a large tablespoonful of filling and place it in the middle of the leaf.
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14
Slowly roll and tighten cabbage around filling, folding the sides of the leaf into middle along the way.
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15
Continue until youve rolled all you can.
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16
Take the large stockpot and create a bottom layer of half the coarsely chopped onions and sauerkraut.
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17
Next, layer cabbage rolls on top of bottom layer.
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18
Add another layer of remaining sauerkraut and onions on top of cabbage rolls.
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19
Add cubed smoked pork chunks on top of sauerkraut and onion layer.
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20
Pour stock into stockpot, submerging all ingredients.
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21
If stock doesnt submerge everything, use additional water as needed.
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22
Add bay leaves, tomato paste, and salt.
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23
Stir into liquid.
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24
Bring stockpot and stock to a boil over high heat, then reduce to a simmer for 1 hour.
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25
After 1 hour, take stockpot off heat and remove cabbage rolls from stockpot.
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26
Serve rolls with some of the cooked stock, garnished with yogurt on top.
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27
Enjoy!
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28
Recipe adapted and translated from Tomakonyha.
