Stuffed Cabbage with Dill

Choose a saucepan large enough for the amount of cabbage and coat it with oil, put narrow slices of bacon on the bottom of the saucepan and put 250 g of cabbage as the bottom layer in the saucepan. Pork is layered on top and then sauerkraut is repeated. To prepare the filling, the minced meat is mixed with long grain rice, chopped fried onion, salt,

pepper and paprika and stuffed into cabbage leaves, then layered in a row in the cooking pot. This is followed by a layer of sauerkraut. Season with ground pepper, dill, ground caraway, pour wine over it and cover the cooking pot. Stew over medium heat, preferably in the oven, until soft. (You can cover the pot with aluminum foil). The dish is served with sour whipped cream.

Our tip: use a deliciously spicy bacon for a delicious touch!

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