Preparation:

Remove the stalk of the cabbage and separate the leaves. Blanch the cabbage leaves in hot water, acidulated with white wine vinegar. Season the ground meat with salt, pepper and paprika and mix it with raw rice. This will serve as stuffing for the cabbage roulades. Sauté thinly chopped onion in a pan with oil. When the onion is transluscent mix it with the mince mixture and sauté on a full flame for a few minutes. Remove from the heat and let cool the stuffing. Spoon about 1-2 tablespoons of stuffing on the convex side of one leaf, fold the bottom part of the leaf over the filling, fold in the sides and continue rolling to enclose the filling. Place the cabbage roulades snugly in one layer in a wide saucepan. Make sure there is no empty space between the stuffed leaves. Cook them in the stock over very low heat with lid for some hours.
Prepare the side dish. Use sauerkraut fermented in water and vinegar and shred into thin strips. Rinse them under cold water and drain. Chop the pork neck meat into chunks. Fry garlic and bay leaves in oil, add the pork chunks, sauerkraut and paprika and cook for a few hours. When ready, stir in some sour cream. Cut the sausage in half along its length and make small superficial cuts on the sides to get a crunchy spiral pattern on the sausage. Grill loins and sausage either on a barbecue grill or on a non-stick grill pan. Place the roulade in the center covered by sauerkraut and garnished with sausage and one pork loin. Coat with some drops of sour cream.

Pair with:

Colli Orientali del Friuli Refosco.