1. STUFFED CABBAGE or VINE LEAVES

2. INGREDIENTS:  250g ground pork (do not use the lean kind - it will enhance the flavour if you use the regular one)  250g ground beef  100g rice uncooked  salt and pepper  1 large or 2 small cabbage heads  1 large onion  1 tablespoon paprika  500g (1 can) wine sauerkraut  1 small smoked pork hock - just for taste  1 spoon whole peppers  3 tablespoons tomato paste  1 laurel leaf  water  dill  juniper

3. Mix the ground beef, ground pork, rice, a bit of juniper, salt and pepper (after taste - if you use the cabbage pickled in brine, remember that it can be quite salty!) We mix all

4. Separately, in a pan, fry the onion until translucent (about 2-3 min). Add the paprika. Then add to the mixture above. Set it on the side at room temperature while you prepare the leaves of the cabbage.

5. If you use the pickled cabbage, taste it and if it is too salty wash it gently without breaking the leaves. You can also use fresh cabbage and you have to add it whole in boilling water for 5 -10 minutes (depending on how thick the leaves are - as a general rule, choose the thinnest leaves possible).

6. Cut out the thick vein from the bottom of each leaf of cabbage

7. Take each leaf of cabbage carefully and lay cabbage leaf out flat and top with a small handful of meat mixture (like making a meat loaf). Roll cabbage around mixture or wrap it to make what looks like a small pillow.

8. In a deep pan spread evenly at the bottom about 1/2 from the sauerkraut mix. On top of it add the rolls, layer by layer, with the pork hock, pepper, dill and laurel. Finish with a layer of sauerkraut. Add the tomato sauce for colour and water in order to barely cover the rolls.

9. Boil on stove top at med-slow heat approximately 2 hours or 2 1/2 hours.

10. When ready, serve with cream It smells good!

11. Enjoy!

12. STUFFED CABBAGE or VINE LEAVES