Ingredients:

• 1 large cabbage
• 500 g ground pork
• 100 g rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons paprika
• 400 g sauerkraut
• 200 g smoked sausage, sliced
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• 500 ml water or broth

Instructions:

1. Prepare the cabbage: Remove the cabbage leaves carefully and boil them for a few minutes until soft.
2. Prepare the filling: Mix the ground pork, rice, chopped onion, garlic, paprika, salt, and black pepper in a bowl.
3. Make the rolls: Place a spoonful of filling on each cabbage leaf, fold in the sides, and roll tightly.
4. Prepare the pot: Heat the oil in a large pot. Add the sauerkraut and sliced smoked sausage.
5. Add the rolls: Arrange the stuffed cabbage rolls over the sauerkraut. Add the tomato paste and water or broth.
6. Cook slowly: Cover and simmer over low heat for about 1.5 to 2 hours, until the rice and meat are fully cooked.
7. Serve: Place the cabbage rolls on a plate with the sauerkraut and sauce. Serve hot with sour cream and fresh bread.

Preparation Time: 30 minutes
Cooking Time: 1.5–2 hours
Servings: 4–6 people