1-lb boneless pork, finely chopped
8 thick slices of bacon, coarsely chopped
5 oz smoked pork sausage, thinly sliced
½ cup finely chopped onions
7 Tbs lard
2 garlic cloves, crushed
1 tsp salt
pepper to taste
½ tsp Hungarian paprika (smoked?)
2/3 cup raw, unprocessed rice, par boiled for 10 minutes, drained
1 1/4 cups sour cream
1 green pepper, halved, seeded, deribbed, and sliced (optional)
2 tomatoes, sliced (optional)
Boil the kraut for 10-minutes in salted water, drain off the water and let kraut drain a while. Fry onion in 4-Tbs lard until it turns pale yellow, add the garlic, pork, salt, and a little pepper, and dust with paprika. Then fry the whole slowly for about 10 - 12 minutes.
Heat bacon slightly in another skillet, then add the sliced sausage and fry 2 - 3 minutes longer. Drain bacon and sausage on paper towels.
Grease inside of a 3 - 4 quart casserole with 2 Tbs of lard, place 1/3 of kraut on the bottom, add a layer of sausage and bacon, then another layer of kraut sprinkled with a little sour cream, then add the ½ cooked rice and the fried pork in a layer, and cover with the remaining kraut. A few sliced green peppers and tomato can be added to the pork layer.
Sprinkle the top of the kraut with the remaining sour cream, dust with some paprika, and sprinkle with remaining lard. Let it cook for about 75 minutes in a preheated 325-degree oven.