1 head green cabbage
1 Lbs ground pork
1/2 Lb smoked pork butt
3/4 cup chopped green pepper
1 onion diced
salt and pepper to taste
2 Tbs paprika
1/2 cup long grain rice
2 Lbs sauerkraut bag or jar drained
2 Tbs lard or oil
1 egg, 1 or 2 cloves garlic chopped
2 cups water or chicken stock

1. In large pot, boil whole cabbage for 45 minutes. Drain and let cool. Pull apart gently leaf by leaf. You can also tear leaves off head and cook them a few at at time. In medium pot add salt and rice. Boil for 10 minutes. Drain and rinse with cold water. In large bowl, add ground pork, rice, onion, salt and pepper to taste, and paprika. Mix well. Roll pork mixture into small balls and center on cabbage leaf. From end to end, roll cabbage around pork ball. Insert ends of leaf into pork ball with thumb to make cabbage leaf stay wrapped. Set aside. Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours. Serve with paprika gravy.
    
2. Hungarian Paprika Gravy 1 Tbs lard 1 1/2 Tbs Paprika or more 1 clove garlic chopped 1 cup chopped anaheim peppers or 1 cup chopped poblano peppers 1 cup chopped onion 1/2 cup chopped tomato 1 tsp chicken base 6 cups beef stock 1 cup sour cream 1/4 cup flour
    
3. Sauté the garlic, green pepper, onion and tomatoes in large pot. Simmer for a few minutes. Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.
    

Prep Time: 45 min
Cook Time: 4 hrs