Preparation / Directions:
simmer cabbage in salted water to cover, until tender drain well, reserving 1/4 cup cooking liquid remove 1 large untorn leaf per portion from cabbage finely chop remaining cabbage and place into a dutch oven combine rice and 1/3 cup boiling water in a saucepan, over a medium flame cover and simmer for 5-6 minutes, remove from heat, and cool slightly combine rice, beef, pork, minced onions, eggs, 2 teaspoons salt, and 1/4 teaspoon white pepper-mix well divide rice mixture into equal portions and place 1 portion onto the center of each reserved cabbage leaf rollup, folding edges in to seal place, seam side down, on top of minced cabbage in dutch oven cover with a layer of sauerkraut season lightly with salt and white pepper pour tomato sauce over all arrange tomato concasse, sliced onions, and garlic in dutch oven top with caraway seeds season lightly with salt and white pepper place over a moderate flame bring to a boil, reduce heat, and simmer for 90 minutes serve hot
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