My Grandmothers each had 2 very different stuffed cabbage roll recipes. This recipe is the Hungarian version using sauerkraut as well as cabbage. These are even better the next day! Both my Hungarian Grandma as well as my Polish Grandma would serve their version often.
1FOR THE CABBAGE:
Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
2FOR THE FILLING:
Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
3Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls.
For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
4LAYER INTO POT AS FOLLOWS;
A thin layer of the cabbage water
1/2 of the Cut up cabbage
1/2 of the Sauerkraut
cabbage rolls and balls
remaining 1/2 of the cabbage
remaining 1/2 of the Sauerkraut
Add saved water from boiling the cabbage to just cover the top.
5Bring to a boil,covered, and then simmer on low, covered for at least 3 hours.
This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
6Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.