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Cabbage Rolls with Sauerkraut and Pork

6 lg Cabbage leaves; (up to 8)
2 c Cooked rice
1/2 lb Sausage meat
2 tb Onion; finely chopped
Salt and pepper; to taste
2 c Sauerkraut; (1 pound can)
1 Smoked pork hock
Dairy sour cream

Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with remaining sauerkraut. Add enough water to cover and simmer for 2 hours, adding more water when needed. Sprinkle with paprika and serve with sour cream. Makes 6-8 servings.

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