Grandma Huber's Gouluster

From my home to yours, happy Thanksgiving. 

This is an old family recipe that I can remember from my earliest days.

Grandma Huber's Gouluster - 3 qt (3 pounds) batch

Ingredients:

2 1/2-3 lbs ground pork

1 1/2 Tablespoon chicken bouillon granules  

1/2 teaspoon beef bouillon granules 

1 teaspoon garlic salt

1/2 teaspoon pepper 

3/8 cup uncooked rice 

3/8 cup chopped onion 

1 head cabbage, use as much as will fit (sometimes when we're lazy we'll use bags of precut cole slaw) 

1 16 oz pkg sauerkraut with juice  

6 oz beer  

10 oz water for stovetop simmering (not necessary for slow or pressure cookers) 

Instructions:

In a large bowl place the ground pork side by side. Sprinkle evenly all the dry ingredients and onions across the pork for more even incorporation. 

Combine pork, rice, seasonings, & onion. Form into large balls (~3/4 cup). 

Cut cabbage quarters in 3/8 to 1/2 inch slices. Alternate layers of cabbage, sauerkraut, and pork balls. Add mixed sauerkraut juice, beer, and (water for stovetop) 

Stovetop: Cover and bring to boil, simmer for 2½ hours.

Slow Cooker: Cook on low for 8 hours (use meat thermometer at 6 hours to see if the center of the pork ball has reached 175°F. If fully cooked switch to keep warm. I don't have a slow cooker to try this method.)

Pressure Cooker: This recipe requires at least a six (6) quart pressure cooker! Cook at high pressure for 25 minutes, let the pressure release naturally. No quick release.

NOTE: We have found the flavor of modern ground pork to have much less flavor than the gouluster we grew up with. The bouillon granules bump the taste profile to mimic that old time flavor.