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Nutrition Facts
Serving Size 1 (496g) Recipe makes 8 servings
Calories 773
Calories from Fat 427		(55%)
Amount Per Serving		%DV
	Total Fat 47.5g	73%
	Saturated Fat 17.6g	88%
	Monounsaturated Fat 21.1g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 213mg		71%
Sodium 1170mg		48%
Potassium 1342mg		38%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 5.5g	22%
	Sugars 7.3g
Protein 62.1g		124%
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Gouloster

Recipe #374864 | 2¾ hours | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: SC David Cooks
May 28, 2009

This is one of our Christmas traditions. My Grandmother used to make this. There was no recipe, grandma would mix the ingredients and take a piece and cook it in a skillet and then taste it, adjusting as she went. — So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts. — Can be cooked in a pressure cooker at 15 PSI for 45 minutes. Never fill a pressure cooker over 2/3 full, or the recommendation of your pressure cooker manufacture. With our 6 quart this would take 3 batches (raw cabbage takes up a lot of room). — About wrapping the pork balls, I only do this for very special occasions, almost never, I just slice the cabbage about 1/4 inch thick to layer in about 3/4 inch layers.

SERVES 8 -10 (change servings and units)

Ingredients

4-5 lbs ground pork
1/2 cup uncooked rice
2 teaspoons garlic salt
2 teaspoons salt
1 teaspoon pepper
3/4 cup chopped onion
1 large head cabbage
1 (16 ounce) package sauerkraut

Directions

1
Combine pork, rice, seasonings, & onion. Form into large balls (~3/4 cup). Wilt cabbage and wrap each ball in a cabbage leaf (optional). Alternate layers of cabbage, sauerkraut, and pork balls.
2
Add sauerkraut juice and 2 cups water. Cover, simmer until cabbage is tender and pork is cooked through, about 2 - 2 1/2 hours.