Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice

Preparation:

1. Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.

 

2. Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.

 

3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.

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Preparation:

1. Scald two cups of milk and melt in it two level tablespoons of butter and one-half level teaspoon of salt. When cool add two tablespoons of molasses and one-half yeast cake dissolved in a little warm water. Add white flour to make a thin batter, beat until smooth and set in a warm place until light.

 

2. When well risen stir in whole meal to make a dough just stiff enough to knead. Knead until elastic then place it in the original bulk.

 

3. Flour the board and turn the risen dough out carefully, pat out one inch thick with the rolling pin and make into small rolls. Place these rolls close together in the pan, brush over with milk and let rise until very light. Bake in a quick oven.

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