Cut the rib chops into pieces along the ribs. Mince the shoulder (or flank) of pork. Saute the onion in lard until opaque, add the rice and continue to saute. Pour on boiling water, salt, and cook gently under cover until all water is absorbed. Mix the half-cooked rice with the minced meat, salt, and pepper (you may add 1 egg or a tablespoon very finely chopped sauerkraut). Remove the heavy ribs from the cabbage leaves (if they are too big, cut them in half). Place a leaf on the palm of your hand, put a tablespoon of the meat stuffing in the middle, fold the sides of the leaf over the stuffing, and roll the leaf. Grease a pot with lard and spread half of the sauerkraut on the bottom. Arrange the stuffed cabbages on top, then the pieces of rib chops, and cover with the rest of the sauerkraut. Pour on enough water to just about cover the top layer. Cover the pot and simmer for approximately two hours. When cooked, remove the meat and the stuffed cabbages.  Thicken with the smooth mixture of sour cream and flower the sauerkraut then add again the stuffed cabbage leaves and the smoked meat.

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It tastes and looks even better if you pour sour cream on top before serving!