Stuffed sauerkraut and smoked pork loin

Ingredients:

800 g pork

4-5 kg sauerkraut (in cabbages)

4 pcs. onion

100 g tomato paste

1.5 l broth or water

2 g red pepper

250 g lard

100 g rice

4 g pepper

2 g savory

300 g smoked pork loin

10 pcs. small tomatoes

20 g salt

20 g sugar

2 pcs. bay leaves

Mince meat with fat and brown in a little water onions (2 heads), add boiled (but not until cooked) and cooled under running water rice, pepper, salt, savory and mix well.

Cabbage disassemble the leaves, remove solids thickening and cut into small square pieces. At the center of each cabbage leaf to put a teaspoon of minced meat, roll up, tucking the edges inward.

Made stuffed cabbage rows folded into a saucepan or skillet from heat-resistant glass, placing finely shredded cabbage on the bottom and in the middle of a piece of pork loin. The last row of cabbage cover finely chopped cabbage.

The remaining onion cut into thin slices, fry in oil, add red pepper, tomato paste, pour broth or water, stir and season with stacked stuffed putting bay leaf, savory, sugar and pepper. Cook over low heat for 2/3 hour (under the cover), and then put on top of the tomatoes and put in the oven, stuffed to redden.

Serve with slices of boiled pork loin with stuffed cabbage.

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