Hungarian Cabbage Rolls

Name: Hungarian Cabbage Rolls
Ingredients: 2 heads cabbage; 4 -5 lbs ground boneless pork shoulder; 8 -10 garlic cloves, chopped; 2 cups uncooked long grain white rice; 2 tablespoons sweet Hungarian paprika; salt; pepper; 1 cup hot water; 4 ham hocks, cut in half; 32 ounces sauerkraut, rinsed; 16 ounces sour cream (to garnish)

11 ingredients

1 steps

Ingredients

2 heads cabbage
4 -5 lbs ground boneless pork shoulder
8 -10 garlic cloves, chopped
2 cups uncooked long grain white rice
2 tablespoons sweet Hungarian paprika
salt
pepper
1 cup hot water
4 ham hocks, cut in half
32 ounces sauerkraut, rinsed
16 ounces sour cream (to garnish)

Directions

1

["Get out your big turkey roasting pan or other large roasting pan with lid.", "Cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. Continue peeling off leaves until you have at least 25. Remove cabbage from pots and cool. Core when cool, and save the rest.", "In a large mixing bowl, combine ground pork (NOTE: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground pork, but if already ground pork is your only option, go ahead and use it, but mix in about 1/2 cup Crisco or other solid shortening with pork).", "So, combine pork, garlic, uncooked rice, and paprika. Add enough hot water to make mixture workable, but not mushy.", "Now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. Start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. Be careful not to puncture leaf or trim too deeply. This step makes the leaves so much easier to roll. Flip leaves over so that the \"cup\"" side is up.""