Gouloster Recipe #374864
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.
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So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts.
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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).
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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.
2¾ hours | 40 min prep
SERVES 8 -10
- 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
- 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.
- Add sauerkraut juice and 2 cups water. Cover, simmer until cabbage is tender and pork is cooked through, about 2 - 2 1/2 hours.
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5 stars