Pickled whole cabbages can be obtained where oriental food is sold – for example, in Turkish supermarkets. Boiled white cabbage leaves are an acceptable substitute. Tomato juice, with its sweet undertone, underscores the mildly sweet goodness of the pork in this dish. Both contrast with the tart cabbage.
Remove the skin from the onion, chop finely, sweat in 20 g of lard until translucent. Mix with the long grain rice, tomato juice, minced pork, paprika, salt, egg and bell pepper. Remove the outer cabbage leaves from the stem. Put one tbsp.
of the filling on each cabbage leaf and wrap it like a parcel. Cut off the rest of the cabbage. Instead of the chopped sauerkraut, you can also use 800 g of sauerkraut. Melt the remaining lard in a large, wide saucepan. Pour in half of the cabbage, place all the cabbage rolls on top, and layer the rest of the cabbage on top. Put the pork foot and pork rind on top and pour enough water to almost cover the cabbage. Close the pot and cook for 2 hours on the lowest heat or in the oven at about 150 degrees. When cooking in the oven, burning of the bottom layer of cabbage is avoided in any case, since the temperature acts evenly from all sides.
Remove the cabbage rolls and keep warm. Discard pork foot and pork rind. Stir through flour and sour cream, fold into sauerkraut form and make for another 10-15 min. until
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