Stuffed Cabbage

Directions

1. Rinse the sauerkraut in cold water. Squeeze out excess moisture and set aside.
2. Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). Add the head of green cabbage to the boiling water and cook for 10 minutes. Remove the cabbage from the water and let drain until it is cool enough to handle.
3. Pull off as many large, unbroken cabbage leaves as you can and lay them on paper towels to dry. Chop small inner leaves. You will use them with the sauerkraut.
4. Heat olive oil in a large skillet over medium-high heat; add onions and sauté them until translucent and beginning to color, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds; season with salt. Remove skillet from heat.
5. Place ground pork, cooked rice, beaten eggs, paprika, marjoram, the cooked onions and garlic, 1 teaspoon kosher salt, and several grinds of black pepper in a large bowl. Mix with your clean hands or a wooden spoon until just combined.
6. Working one at a time, place a couple tablespoons of the pork mixture in the center of a cooked cabbage leaf. Start at the thick end of the leaf and fold the sides of the cabbage over the stuffing. Then roll up the whole cabbage leaf into a tight bundle. Repeat with the remaining leaves and pork mixture.
7. Place the rinsed and drained sauerkraut in an even layer on the bottom of a large Dutch oven or very large pot, then layer the kielbasa on top of the sauerkraut. Place the cabbage rolls in an even layer neatly on top of the sauerkraut-kielbasa.
8. Mix 1 cup water water with tomato purée, and 1 teaspoon of salt, and pour over the cabbage rolls. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and cook the cabbage rolls on a low simmer for 1 hour.
9. Remove the stuffed cabbage rolls from the pot and place on a warm dish. Slowly stir the sour cream into the sauerkraut-kielbasa. Bring to a simmer and let cook for about 5 minutes. Salt to taste.
10. Serve the cabbage rolls with the sauerkraut-kielbasa sauce.