Ingredients

1/4 cup Bogopa White Vinegar

1/2 tablespoon Bogopa Plain Salt

1 pound lean ground beef

1 link Polska kielbasa, chopped

1/2 onion, chopped

2 tablespoons olive oil

1/3 cup instant white rice

1 small can tomato paste

2 tablespoons Bogopa Unsalted Butter

1 teaspoon Bogopa Garlic Powder

2 tablespoons Bogopa Paprika Powder

1/2 cup flour

Bogopa Plain Salt

Bogopa Ground Black Pepper, to taste

1 head of cabbage

Sauerkraut

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Directions

1. To a large pot of water, add vinegar and 1/2 tablespoon salt.

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2. Add cabbage and boil until leaves are soft.

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3. Mix ground beef, Polska kielbasa, 1/4 of the onion, and salt and pepper in a bowl.

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4. In a skillet, brown 2 tablespoons of the remaining onion with the rice in a little bit of olive oil. Remove from heat.

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5. Remove the core from the cabbage, removing leaves with a small knife, slicing off the thick, top rind of each leaf.

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6. Make a roux: Heat a pan with butter, olive oil and the remaining onion until translucent. Add flour a little at a time; then add garlic powder and paprika.

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7. Add some cabbage, water and tomato paste.

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8. Mix the rice mixture with the meat mixture and place a large spoonful inside each cabbage leaf, folding each side inward and rolling.

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9. In a large stockpot, layer sauerkraut and a row of stuffed cabbage leaves – about 2-3 layers.

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10. Add the roux and some cabbage water and cook covered for 2 hours, stirring every 20 minutes.