1 lb. ground pork
1 teaspoon salt*
1/2 teaspoon black pepper*
1 teaspoon paprika*
1 medium onion, grated
1/4 teaspoon garlic powder*
1 small head cabbage
1 large can sauerkraut
1/2 handful raw barley*
1 clove garlic
*these measurements are not "scientific"; nor exact. My grandmother measured using her hands and eyeballing it. You basically season to taste. Start off with these measurements as a ballpark figure, and then if you like it saltier, etc. add more salt. If you have a larger or smaller can of sauerkraut, it's not going to hurt the recipe. And if your 1/2 handful of raw barley is bigger or smaller than mine - the recipe will turn out just fine!
1. Bring water to a boil in a large pot.
2. Separate leaves from the head of cabbage. Try to leave the leaves as whole as possible without tearing them. Trim any really hard parts off of the cabbage leaves. If the leaves are super big, cut them in 1/2.
3. Par boil the leaves for about 7 minutes to soften them.
4. Meanwhile, in a large bowl, mix ground pork, egg, salt, pepper, paprika, garlic powder, grated onion and barley. Mix it with your hands like you're making meatloaf.
5. When the cabbage leaves are done, remove them from the boiling water. When they are cool enough to handle, fill each leaf with the pork mixture. Put it near the bottom of the leaf but towards the center. Don't overstuff it or it will be impossible to roll.
6. Roll up the cabbage leaves tightly and tuck in both ends. If you roll it up loosely it will be a mess....so you have to roll each leaf tight. If you can't get it to stay shut, put 2 - 3 toothpicks through each cabbage roll to make sure it stays put.
7. In another large pot, put a layer of rinsed sauerkraut. Then put a layer of cabbage rolls on top of it. Then another layer of sauerkraut, and another layer of cabbage rolls. Repeat in layers until all of the cabbage rolls are in the pot.
8. Sprinkle a little uncooked barley over the top.
9. Put 1 clove of garlic in the post and add water to over the cabbage rolls.
10. Cook for about 3 - 3 1/2 hours, covered, on low heat until soft. It's best when you cook it slowly over time. Everything softens up better that way.
Yield - 10 - 12 cabbage rolls....or about 14 if you're an expert small cabbage roll roller. : ) Make sure you remove any toothpicks from the rolls if you used them, before you serve them! This is also the kind of thing that tastes even better the next day reheated. So you'll want to save those leftovers!