Cabbage Rolls

500 g pork, 250 g beef, 200 g of dry pork ribs, 100 g dry bacon, 100 g fat, 50 g rice, 2 kg sauerkraut, bay leaf, egg, spoon flour, onion, teaspoon cayenne pepper, salt, pepper

We take a head sauerkraut and separate sheets. Whit knife cut thicker ribs and wash them well in the cold water. In a saucepan put fat, minced meat and chopped onions and a little fry. Add rice, pepper, egg and salt to taste and mix everything well.

In the larger saucepan sort to the bottom few leaves of cabbage. Take one by one cabbage leaf and on each put the filling spoon and wrap sheets into small rollers. Cabbage rolls sort in pot next to each other in several rows.

Dried meat and bacon washed in hot water cut into pieces and put between lines. Add bay leaf.

Cabbage rolls flood whit cold water and cook for about 4 hours on the quiet fire.

In the pan we make browned flour of a fat , flour and teaspoon cayenne pepper, pour cabbage rolls, cover and leave it boiling for half an hour more.