Stuffed Cabbage With Sauerkraut and Pork Chops
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 3:30pm

Ingredients




1 medium Cabbage Head
1/2 cup Long-Grain Rice, uncooked
1 pound Pork Sausage
1 can (16 Oz) Sauerkraut
1 can (16 Oz) Tomatoes
6 Lean Pork Chops
Salt And Pepper, to taste

Preparation

1 Wash and place cabbage leaves in boiling water for 5 minutes and drain.  2 Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.  3 Place rolls in bottom of large pan in a nest of extra cabbage leaves. Brown pork chops. Pour tomatoes and sauerkraut over cabbage rolls; then add browned pork chops. (Liquid should cover it.) Salt and pepper to taste.  4 Cook 4 hours over low heat, covered tightly.