Cabbagey Delights

Put 1 T oil in skillet over medium high heat. Sauté onion, garlic and raw rice for a few minutes, until golden. Add hot water, lower heat to medium low, and simmer for 10 minutes. Cover for 5 minutes or until rice has absorbed all liquid. Uncover to cool.

Dip bread into water, and squeeze out excess liquid. Add bread and cooked rice mixture to pork. Pass through a ricer or meat grinder so it’s fairly smooth and incorporated. Add dill, thyme, salt, peppers and a spoonful of so of water. Mix well.

Take a pickled cabbage leaf in the palm of your hand. With your other hand, center a small amount of meat mixture, like the size of a walnut, and shape it into the form of a little sausage near the base of the leaf, cover with one side of the leaf, roll leaf around meat and end by tucking in the ends of the cabbage like a little present so it seals in the little sausage. Make the rest of ‘em.

When that’s done, put 2 T of oil in a big heavy casserole dish with a lid. Put sauerkraut in a colander, rinse it well and squeeze out water. Cover base of oiled casserole with thin layer of kraut. Place 3 pieces of bacon on kraut. Now cover with a layer of stuffed cabbage rolls. Repeat layers, as in kraut, bacon, rolls. Add a final layer of kraut on top and spread the dill sprigs over that. Sprinkle with the rest of the oil, and pour the water/kraut juice mixture over all.

Cover pot and bring to simmer over med. low heat on stovetop. Cook for around 20 minutes.

Meanwhile, preheat oven to 375. Bake in oven, covered, for at least 2 hours.

Traditionally served with polenta FYI.

Even better reheated the next day.

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