Koloshvarsky cabbage rolls

Boil rice until ready. Grind pork on a meat grinder. Finely chop the onions, fry slightly. Mix pork, rice, fried onions, garlic, egg, salt and pepper, mix until smooth. Cook the leaves of young cabbage in boiling water for 3-5 minutes, cool. Put the filling on the prepared leaves and roll up the cabbage rolls. Simmer sauerkraut with a little water for 10-15 minutes, finely chop the onions, fry in fat and add to the cabbage, salt. Put sauerkraut in a pan greased with fat, put cabbage rolls on it, pour water to cover the rolls, put the smoked sausage, cut into slices, and cook for 50 minutes under a lid over a low heat. Remove the cabbage rolls and sausage. Stir sour cream with flour, add paprika and pour sauerkraut. Bring to a boil and remove from the heat. Fry pork chops. Put the cabbage on a dish, put the cabbage rolls poured with sour cream, pork chops and sausage slices. Serve the dish hot.