Stuffed Cabbage – from George Freeman

For the stuffing:

1 1/2 lb. shoulder or best end of pork
2 oz. streaky bacon
1 egg
2 oz. cooked rice
1 oz. lard
1 small onion
Pinch of salt ·
Pinch of ground black pepper.

For the stew:

1 lb. sauerkraut
6 large sour or fresh cabbage leaves ·
2 oz. lard
2 tbs. Flour
1 tsp. paprika
1 gill sour cream

Cut cabbage leaves in two, trimming of the thick vein in the middle.
Mince the meat together with the bacon. Heat lard in small saucepan, add finely chopped onion and fry till golden-yellow. Pour it over the minced meat. then add cooked rice, 1 egg, salt and pepper. Knead mixture well together. spoon even heaps onto the cabbage leaves. Roll them up.

Push the edges of leaves in at both ends. Put the sauerkraut into a large saucepan, add 1/2 pint water, bring to boil. Arrange the stuffed cabbage leaves on top, cover and simmer slowly for 1 hour. Remove stuffed cabbage leaves from top into a deep dish but keep them hot under cover. Heat 2 oz. lard in a small saucepan. add flour and fry till golden- brown, then add this roux into the sauerkraut. Stir well, bring to the boil, add sour cream and boil briskly for 5 minutes. Spoon sauerkraut and gravy over stuffed cabbage leaves and serve hot.