Preparation

The cabbage rolls were made with sauerkraut. Pickled cabbage is removed from the barrel, since Friday afternoon, the cabbages are cut open, unsalted with cold water, and on Saturday morning are unsalted in water once more. Wash the rice. Put in a 50 liters pot of rolls about seven kilograms of meat, at least two kilograms of bacon, if not three, to be fat, because cabbage needs a lot of fat, and two kilograms of onions, pepper. We put fried onions and also green onions and pepper. Paprika is also added. Make the cabbage rolls and put them in a pot to boil, on an iron hob. It was a large iron sheet that was placed on an oven made of stone, or made of tile. Put a bottle of oil in the pot to make the cabbage rolls fat and better. Smoked meat is put between the rolls, inside the pot: ribs, sausages, whichever was at hand. 5-6 pots of 50 liters each were prepared.