Serbian Stuffed Cabbage Rolls (Sarma) with Smoked Pork and Sauerkraut

Carefully separate the leaves from the sauerkraut cabbage head. If the core is too thick, trim it down. Rinse leaves under cold water to reduce saltiness, then set aside.

In a large bowl, combine the ground pork, uncooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix thoroughly with your hands until well combined.

Lay a cabbage leaf flat. Place about 2-3 tablespoons of the pork mixture near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a compact roll. Repeat with remaining leaves and filling.

Line the bottom of a large, heavy-bottomed pot or Dutch oven with any leftover or torn sauerkraut leaves. Arrange half of the smoked pork hocks over the leaves.

Place the stuffed cabbage rolls snugly in layers over the smoked pork. Add the remaining smoked pork hocks on top of the rolls. Pour the crushed tomatoes and water (or broth) over everything, ensuring the rolls are mostly submerged.

Bring the liquid to a boil over medium-high heat, then reduce heat to low, cover the pot tightly, and simmer for 3 hours, or until the cabbage is very tender and the flavors are well melded. Check occasionally to ensure there is enough liquid; add more water if needed to keep the rolls submerged.

Remove the smoked pork hocks, shred the meat from the bones, and return the meat to the pot. Serve hot.