1.5 lb pork stew meat or country style ribs
2 Tbsp. oil
1 (14.5 oz.) can sauerkraut
1 c. rice
1 tsp. sharena sol
1 tsp. hot paprika
Salt to taste
3 c. chicken broth
4 cabbage leaves
Heat the oil in a pan. Lightly salt the pork and sear in the oil on two sides until golden. Remove from the heat.
Split the pork and sauerkraut evenly among 4 terra cotta baking dishes. Sprinkle each dish with 1/4 teaspoon of the sharena sol. Stir to mix.
Top each dish with 1/4 cup of the rice and shake a bit to work in to the nooks of the top of the pork mixture. Sprinkle with the hot paprika, and pour 3/4 a cup of the chicken broth over the top. Make sure the chicken broth covers the rice by at least a quarter an inch, if not add more liquid.
Take the cabbage leaf and place over the top of the liquid, pushing it down the sides some to secure it and seal in the liquid.
Bake at 260°F for 2 hours. Turn the heat up to 350 and bake an additional 45 minutes. Remove from the oven and serve immediately.