Stuffed Cabbage Rolls
Stuffed Green Peppers

1/2 lb ground pork
1 lb ground hamburger
2 slices bacon, uncooked and minced
1 egg 
1 cup cooked rice
2 tablespoons lard (or butter)
1 small onion
2 cloves garlic, minced
1/2 teaspoon salt 
1 teaspoon black pepper

Cabbage Roll Sauerkraut Sauce: 
16 oz jar of sauerkraut, quick rinsed & drained
6 large fresh cabbage leaves 
4 tablespoons lard (or butter)
2 tablespoons flour
1 teaspoon paprika
1 cup tomato sauce 
1 cup sour cream 

Cut cabbage leaves in two, trimming off the thick vein in the middle. Mince the bacon and mix it with the meats. Heat lard or butter in a small saucepan, add finely chopped onion and minced garlic then fry until soft, pour oil and onions over the meats then add cooked rice, 1 egg, salt and pepper. Knead mixture well together, spoon even heaps onto the cabbage leaves. Roll them up, push the edges of leaves in at both ends. Put the sauerkraut into a large saucepan, add 1-cup water and the tomato sauce bringing it to a boil. Remove from heat and arrange the stuffed cabbage rolls on top, cover and simmer under low heat for 1 hour adding small amounts of water if needed. Remove stuffed cabbage rolls from top into a deep dish but keep them hot under cover. Heat 4 tablespoon lard or butter in a small saucepan, add flour and fry till golden- brown, then add this roux into the sauerkraut. Stir well, bring to a boil, add sour cream and boil briskly for 3 minutes. Spoon sauerkraut and gravy over stuffed cabbage leaves and serve hot. 

For stuffed green or other color bell peppers instead of cabbage; select large peppers, cut in half, scoop out seeds and stuff them.