Hungarian Stuffed Cabbage Rolls 2 Tbsp Oil 3 Cloves Garlic Crushed 1 Medium Yellow Onion, Finely Chopped 1 Cup Seeded & 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 with Paprika Gravy (recipe follows) Sauté 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 pot; 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 to make 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 on the side. Hungarian Paprika Gravy 1 Tbsp Oil 1 1/2 Tbsp Hungarian Paprika Or More To Taste 1 Clove Garlic -- Peeled And Chopped 1 Cup Seeded & Chopped Anaheim Peppers -- Or 1 Cup Chopped & Unseeded Cubanelle 1 Cup Chopped Yellow Onion 1/2 Cup Chopped Tomato 1 Tsp Chicken Base Such As Knorr 6 Cups Beef Stock 1 Cup Sour Cream 1/4 Cup flour This is a basic gravy which will be used in several of the Hungarian recipes. Yield is 7 cups Heat a 5 quart 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 salt and pepper to taste. Cook and simmer for 30 minutes. In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whisk as do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk. Remove the gravy from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.