Stuffed  sauerkraut ( cabbage)

Ingredients needed:

• 1 cabbage head
• 300 gr ground beef
• 200 gr bacon
• 1 leek
• 1 onion
• 3 cloves of garlic
• 1 carrot
• 5 slices of bacon
• 50 gr of rice
• 1/2 teaspoon of nutmeg
• 1 teaspoon of red pepper powder
• 1 tablespoons of lard
• Bay leaf
• Salt and pepper

Filling:

In a large skillet heat some oil and sauté chopped onion, garlic, leeks, and grated carrot. Add rice, minced bacon, ground beef, and sauté few more minutes. Add 100 ml of water stir occasionally and cook till all water evaporates. Add grated nutmeg, salt, pepper or other seasoning depending on taste.  Wash cabbage and drain real well. On the bottom part of the cabbage where the root is, cut the cover in diameter of 10 cm, which will later be the cover. Scoop put the middle part, and keep the sides in 3-4 mm thickness. On the bottom of saucepan which you will use to cook cabbage, place scooped out pieces of cabbage. On top of it place cleaned out cabbage head and stuff it with filling.  Place cabbage cover on top and on top of it place slices of bacon crosswise.  Add water so the cabbage will be ¾ in it. Add tablespoon of lard or butter, tablespoon of red pepper powder and place it on top of the bacon. Cook for at least 2 hours on medium heat. When cabbage is cooked, set it aside to cool a bit then drain excess fluid. Place serving platter on top of the saucepan, invert it so that cabbage will stay on the tray. You can use your hands to form a perfect round look, but be careful since cabbage is hot so you might burn yourself.
   
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Ana (Vranje)