(Cabbage made in Kolozsvár style) Kolozsvár is a city now located in Romania but before 1920 the area belonged to Hungary.

1lb of pork (lean) (I often use ground beef and pork combined)
1 Tbsp, bacon fat
1 Onion, diced.
1 tsp. of sweet Hungarian paprika (or more to your taste)
1 Cup rice
1 tsp. salt
garlic salt ( to your taste)
1 lb sauerkraut
½ pt sour cream plus ½ cup milk. Use milk only if sour cream is very thick.

Cook rice in boiling salted water or in microwave. Drain and rinse. Melt bacon fat; add onion and cook until golden in color, add pork or meat mixture, salt, paprika, garlic salt and cook until meat is slightly browned. In a casserole arrange a layer of meat, layer of rice, layer of kraut. Repeat layering until all ingredients are used. Mix sour cream and milk and pour over the casserole. Bake in 350 degree oven for 45 min to 1 hour or until top is brown.