to cover the head of cabbage. Add the cabbage, reduce
the heat to low, and simmer for 8 minutes or until the
leaves are soft and easily bendable. Remove the
cabbage from the pot and let it drain and cool. When it
is cool enough to handle, pull off 16 large leaves and
lay them on paper towels to dry.
- Melt the ghee in a large skillet over medium heat,
then add the onions and garlic and sauté until the
onions are lightly colored. Add the ground pork, beaten
eggs, paprika, salt, pepper, and marjoram and sauté
until cooked through, stirring to crumble the pork and
break up the eggs into small pieces. Remove the skillet
from the heat. - Place 2 tablespoons of the pork mixture in the
center of a soft cabbage leaf and, beginning with the
thick end of the leaf, fold over the sides, then roll the
whole leaf tightly, as you would a small burrito. Repeat
until all the stuffing has been used. - Spread the sauerkraut in a 5-quart casserole dish
and arrange the cabbage rolls on top of it. - Mix together the tomato sauce and sour cream, if
using, and use it to cover the cabbage rolls. Bake the
rolls for 20 minutes or until hot and bubbly. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes