Remove 4 to 6 large leaves from the cabbage. Reserve the remaining cabbage for another use. In a large pot bring 2 quarts of salted water to a rolling boil. Blanch the cabbage leaves in batches until tender but still bright green. Immediately transfer blanched leaves to a large bowl of ice water. When all the cabbage leaves have been blanched transfer them from the ice water to paper towels and pat dry.
In a large bowl combine cooked rice, ground chuck, ground pork, onion, bell pepper, garlic, cayenne, half of the dill, salt and pepper. To test the seasoning, cook a small amount of the mixture in a hot skillet, taste and adjust seasoning. With the thick rib end of the cabbage leaf facing you arrange about 1/3 cup of the meat filling across the rib end and roll up the cabbage leaf, tucking in the ends, to enclose the filling. Repeat the procedure for the remaining blanched cabbage leaves.
In the bottom of an ovenproof casserole (small enough for the cabbage rolls to fit snugly in one layer) with a tight fitting lid spread half of the sauerkraut. Arrange the cabbage rolls over the sauerkraut and top with the remaining sauerkraut. Add the reserved sauerkraut liquid and enough chicken stock to reach halfway up the mixture.
Bake the cabbage rolls, covered, in the middle of a preheated 350 degree F. oven for 1 hour. Reduce heat to 250 degrees F. and bake the rolls for another 45 minutes. Remove the lid and sprinkle the mixture with the remaining dill. Serve warm.
Recipe courtesy of Sara Moulton