Sorma

Combine ground pork, ground beef, Hungarian sausage, rice, raw eggs, salt, paprika, and peppercorns in a large bowl, mixing thoroughly until the filling is uniform and well-incorporated.

Heat shortening (corn oil, peanut oil, or lard) in a large heavy pot or Dutch oven over medium heat. Add chopped white onions and sauté until translucent and softened, about 5 minutes.

If using fresh cabbage, remove the core and blanch the whole head in boiling salted water for 10-15 minutes to soften the leaves, then carefully separate the leaves and set aside. If using sauerkraut from a jar or bottle, drain well and set aside.

Arrange a layer of cabbage leaves (or drained sauerkraut) on the bottom of the pot with the sautéed onions, covering the surface evenly.

Place about 2-3 tablespoons of the meat mixture onto each cabbage leaf, then roll tightly, tucking in the sides to enclose the filling completely. Arrange the rolled sorma seam-side down in the pot in a single layer.

Cover the sorma rolls with a second layer of cabbage leaves or sauerkraut to protect them from drying out during cooking.

Add enough water to the pot to just cover the sorma rolls, then place the bay laurel leaves on top. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot with a lid, and simmer for 60-75 minutes until the rice is fully cooked and the meat is tender.

Taste the cooking liquid and adjust seasoning with salt and paprika as needed. Serve the sorma hot directly from the pot or arranged on a platter with some of the cooking liquid spooned over the top.