Cabbage Rolls

Steam rice until just soft enough to have absorbed the water, but not yet fully cooked.

Peel and chop the onion and garlic.

Sauté the onion in hot lard until translucent and after a while add the garlic.

Mix the minced meat in a bowl with the rice and the stewed onions, season with a little paprika, pepper and salt and finally stir in the egg.

Cut away the thick parts of the stem from the well-washed cabbage leaves and spread the stuffing on them in such a way that you can form nice roulades of the same size from the leaves.

Heat oil in a pot. Fry the finely diced bacon in it until translucent.

Sprinkle with caraway seeds, bay leaf and peppercorns, pour a little water and stir in some paprika powder. Immediately mix in the well-washed, finely chopped sauerkraut.

Place the sliced smoked meat and the roulades on the cabbage base and pour enough water to just cover the meat and roulades.

Cover and steam the cabbage over very low heat for a good hour, taking care not to burn it. If necessary, add a little more water or soup. Lift the meat and roulades out of the pot and keep warm.

In the meantime, season the sauerkraut well again, mix the cream well with flour and add to the sauerkraut. Simmer for another 5 minutes, stirring constantly.

Serve sauerkraut, meat and roulades on a well-preheated

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