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1
Add vinegar to a very large pot of water and bring to a boil.
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2
Klara says the vinegar prevents the cabbage from falling apart.
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3
Boil the cabbages for about 5 minutes until the leaves begin to release from the heads.
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4
Peel the leaves off and place in a colander to drain and cool.
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5
Reserve the cabbage hearts.
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6
Place onions, bacon and garlic in a food processor and finely chop.
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7
In a very large Dutch oven or roaster, saute onion-bacon-garlic mixture.
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8
Meanwhile, finely chop the celery and parsley in the food processor and add to the onion-bacon-garlic mixture along with the beef, pork and veal.
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9
Cook until meat is evenly browned.
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10
Remove from heat and, if desired, drain off excess fat.
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11
Allow to cool.
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12
Heat oven to 500F.
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13
If the inner leaves of the cabbage heads aren't pliable, return them to the boiling water for a few minutes.
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14
Trim the thick center vein of each leaf without piercing it.
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15
Add rice to meat mixture, and season with cinnamon, nutmeg, paprika, and salt.
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16
Mix in eggs thoroughly.
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17
Place a handful of meat filling on each leaf.
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18
Flip up the bottom, then fold the sides in, and roll up.
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19
Any leftover filling can be frozen for later use.
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20
Chop the reserved cabbage hearts and, in a large bowl, mix with sauerkraut and tomato puree.
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21
Season with salt and pepper.
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22
Place some of this mixture on the bottom of a deep, large roasting pan.
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23
Cover with a layer of cabbage rolls, tightly packed.
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24
Press down and spoon on more sauerkraut mixture.
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25
Add another layer of cabbage rolls, running at a right angle to the first layer.
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26
Continue in this manner until all the cabbage rolls are in the pan.
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27
Top with remaining sauerkraut mixture and pour some of the tomato juice over it.
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28
Gently shake the pan to distribute the juice and add the rest of the tomato juice.
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29
Sprinkle with sugar and cloves.
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30
Cover and place in a 500F oven.
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31
When the mixture comes to a boil, reduce the heat to 350F and bake 2 1/2 hours.
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32
Remove cloves before serving.
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33
Present two or three cabbage rolls per person with boiled potatoes and some of the sauerkraut mixture.
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34
Sprinkle with chopped parsley and paprika.
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35
Cooked stuffed cabbage will keep a long time in the freezer, if they are well sealed.
