Gouloster

SC David Cooks's Note:

This is one of our Christmas traditions. My Grandmother used to make this. There was no recipe, grandma would mix the ingredients and take a piece and cook it in a skillet and then taste it, adjusting as she went. -- So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts. -- Can be cooked in a pressure cooker at 15 PSI for 45 minutes. Never fill a pressure cooker over 2/3 full, or the recommendation of your pressure cooker manufacture. With our 6 quart this would take 3 batches (raw cabbage takes up a lot of room). -- About wrapping the pork balls, I only do this for very special occasions, almost never, I just slice the cabbage about 1/4 inch thick to layer in about 3/4 inch layers.

• Total Time: 2 hrs 40 mins
• Prep Time: 40 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 4 -5 lbs ground pork
• ½ cup uncooked rice
• 2 teaspoons garlic salt
• 2 teaspoons salt
• 1 teaspoon pepper
• ¾ cup chopped onion
• 1 large head cabbage
• 1 (16 ounce) package sauerkraut

Directions:

1. Combine pork, rice, seasonings, & onion. Form into large balls (~3/4 cup). Wilt cabbage and wrap each ball in a cabbage leaf (optional). Alternate layers of cabbage, sauerkraut, and pork balls.
2. Add sauerkraut juice and 2 cups water. Cover, simmer until cabbage is tender and pork is cooked through, about 2 - 2 1/2 hours.