SAUCY STUFFED CABBAGE ROLLS

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Directions

• Preheat the oven to 190°C/375°F.
• Bring enough salted water to a boil in a stockpot to cover the head of cabbage. Reduce the heat to low and simmer for 8 minutes, or until the cabbage leaves are soft and easily bendable. Allow the cabbage to drain and cool after removing it from the pot. Pull off 16 large leaves and lay them on paper towels to dry when it’s cool enough to handle.
• In a large skillet over medium heat, melt the ghee, then add the onions and garlic and sauté until the onions are lightly browned. Cook until the ground pork, beaten eggs, paprika, salt, pepper, and marjoram are cooked through, stirring occasionally to crumble the pork and break up the eggs into small pieces. Turn off the heat in the skillet.
• Place 2 tbsp of the pork mixture in the centre of a soft cabbage leaf and, starting with the thick end, fold over the sides, then roll the entire leaf tightly, as you would a small burrito. Repeat until all of the stuffing is gone.
• Arrange the cabbage rolls on top of the sauerkraut in a 5-quart casserole dish.
• Cover the cabbage rolls with the tomato sauce and sour cream, if using. Bake for 20 minutes, or until the rolls are hot and bubbly.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.