Cook: 4-5 hours
4
Ingredients
800 g pork, ground
50 g smoked bacon, ground
150 g cooked rice
1 egg
1 tbsp of sweet Hungarian paprika (ground)
8 leaves of sauerkraut
1 kg sauerkraut
1 smoked sausage, chopped
500 g smoked ham, chopped
6-8 whole black peppercorns
3 bay leaves
200 ml sour cream / crème fraîche (tejföl)
salt, black pepper
Method
Mix the ground pork with the ground smoked bacon, egg, rice, ground black pepper, paprika and salt. Taste the sauerkraut; if it is too salty or sour, wash it in cold water. Spread out the whole sauerkraut leaves and fold the stuffing into them. Place them in a large pot, layered with the rest of the sauerkraut, the smoked sausage and meat. Insert a few bay leaves and some peppercorns. Add water and simmer for four to five hours, covered. Serve with lots of sour cream / crème fraîche (‘tejföl’) and fresh bread.
