Hungarian Stuffed Cabbage Rolls

2 tbsp. freshly rendered lard -or- oil
3 cloves garlic, crushed
1 medium yellow onion, finely chopped
1 cup seeded and finely chopped anaheim, peppers -or-
unseeded chopped cubanelle peppers
1/2 cup long-grain rice
2-1/2 cups chicken stock
1 tbsp. Hungarian paprika
salt and freshly ground pepper, to taste
1 large head cabbage
1 (24 oz.) jar sauerkraut, drained
1 lb. finely ground pork
1 egg
1/2 lb. smoked pork butt, sliced
garnish
paprika gravy (see below)

Saute the garlic, onion and peppers in the lard or oil until tender. Add the rice, 1 cup of chicken stock, paprika, salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool. Core the cabbage and carefully pull the leaves off, keeping them as whole as possible.

Blanch the leaves in a large pot of salted water until pliable, about 2 minutes. Drain and allow to cool. This should be done in a couple of batches. Cut out the tough white base of each leaf. In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom of the bot; set aside.

In a large bowl, combine the ground pork with the cooled rice mixture, egg, salt and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll.

Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves tomake a nice roll. Arrange the rolls on the bed of sauerkraut in the pot. Place the pork slices atop the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1-1/2 cups of chicken stock. It should just cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour, 15 minutes.

This dish may be served with the paprika gravy (see below) on the side.

Serves 8.

Paprika Gravy:

1 tablespoon lard, freshly rendered -or- oil
1-1/2 tablespoons Hungarian paprika, or more to taste
1 garlic clove, peeled, chopped
1 cup anaheim green peppers, seeded, chopped -or-
1 cup cubanelle peppers, chopped
1 cup yellow onion, peeled, chopped
1/2 cup tomatoes, ripe, chopped
1 teaspoon chicken base, knorr prefered or chick bouillon
6 cups beef stock
salt and freshly ground pepper, to taste
1 cup sour cream
3/4 cup all-purpose flour

Heat a 5 qt. heavy stove-top casserole and add the lard and paprika.

Cook over medium heat for a moment and then add the garlic, green pepper, onion, and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with the salt and pepper. Cover and simmer for 30 minutes.

In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy. Remove and strain the gravy; discard the solids, or lumps, if you have any.

Makes 7 cups.