Ingredients

serves 6. serving size: 1 cabbage roll, with an extra spoonful of sauerkraut.

　　1/4 teaspoon salt

　　6 large cabbage leaves

　　1/2 pound fresh chorizo pork sausage (if dried, remove casings)

　　1 1/3 tablespoons finely chopped onion

　　1/4 teaspoon pepper

　　1 1/3 cups cooked rice

　　1 1/3 cups sauerkraut, thoroughly washed

　　Paprika

　　One 8-ounce container sour cream

　　

Step 1

Bring 1 quart of water to a boil with the salt in a medium saucepan.

　　

Step 2

Add the cabbage leaves and boil for 4 to 7 minutes. Drain and dry on paper towels.

　　

Step 3

In a large skillet, sauté the chorizo and onion until the onion is translucent. Remove from the heat and let cool.

　　

Step 4

Season the meat mixture with the pepper and mix with the rice. Place 2 tablespoons of the meat mixture in each cabbage leaf. Roll the leaves and secure with toothpicks or poultry skewers. Set aside.

　　

Step 5

In a clean skillet, layer the sauerkraut and cabbage rolls, beginning and ending with the sauerkraut.

　　

Step 6

Add 1 quart water and simmer for 35 minutes, adding more water if needed.

　　

Step 7

Sprinkle with paprika and serve each roll with a dollop of sour cream.

　　Great Food, All Day Long