Baked cabbage rolls with pork and sauerkraut

Tip: tap a step to mark it as done.

1. Mix all the meat filling ingredients until evenly combined.

   Cut out the cabbage core and place the cabbage in boiling salted water. Boil briefly, then remove it when the leaves begin to separate.

2. Sauté the onion in the lard in a skillet. Add the sauerkraut and season with tomato paste, salt, and pepper. Cook for about 5 minutes.

3. Wrap the meat filling in the cabbage leaves, enclosing it completely. Spread half the sautéed sauerkraut over the bottom of a deep-sided baking pan and arrange the rolls on top. Mix one container of tomato paste into the reserved cabbage cooking water, pour it over the rolls, and cover with the remaining sauerkraut.

   Bake in an oven preheated to 200 °C (400 °F) for about 1 hour.

4. Tip: If you don't have sauerkraut, line the bottom of the baking pan with cooked cabbage leaves. You can also use them to cover the rolls.

Tip: Use a knife to shave down the thick rib on the underside of each cabbage leaf so the leaves roll easily without splitting. Arrange the rolls snugly together, seam-side down, to keep them from unrolling.

This recipe was translated from the Slovak original: Kapustové závitky pečené na plechu s kyslou kapustou