Light Stuffed Cabbage

Ingredients

Instructions

1. Cook the brown rice in lightly salted water using about 2.5-3 times as much water as rice. If using millet instead, cook it with about twice as much water.
2. Mix the ground turkey, pork shoulder, half of the crushed garlic, some paprika, salt, black pepper and the cooked rice in a bowl.
3. Fill the sauerkraut leaves with the meat-rice mixture and roll them into stuffed cabbage rolls.
4. In a large pot, brown the chopped onion in bacon fat and vegetable oil. Remove from the heat, stir in paprika, caraway, 1-2 bay leaves, the remaining crushed garlic and a little water.
5. Put a layer of rinsed shredded sauerkraut in the bottom of the pot. Sprinkle with spices, add 2-3 stuffed rolls, and continue layering sauerkraut, spices and rolls until all ingredients are used.
6. Add enough water to almost cover. If using canned tomato, mix it with the water first. Cover and simmer gently for 2-2.5 hours until tender. Salt lightly because sauerkraut is already salty.
7. Serve hot with Greek yogurt.