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1
Remove core from head of cabbage.
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2
Place in a large saucepan and cover with water.
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3
Bring to a boil; boil until outer leaves loosen from heat.
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4
Lift out cabbage; remove softened leaves.
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5
Return to boiling water to soften more leaves.
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6
Repeat until all leaves are removed.
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7
Remove tough center stalk from each leaf.
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8
Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs.
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9
Spoon half the sauerkraut into the bottom of a Dutch oven; set aside.
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10
In a bowl, combine the beef, pork, rice, salt, pepper and egg.
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11
In a saucepan, cook bacon until crisp.
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12
Drain on paper towels.
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13
In drippings, saute onionand garlic until tender.
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14
Add bacon and half of onion mixture to meat mixture; mix well.
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15
Place about 3 Tbsp.
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16
on each cabbage leaf.
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17
Roll up, tucking in sides.
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18
Place rolls, seam side down, on sauerkraut in Dutch oven.
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19
Coarsely chop any remaining cabbage leaves; place over rolls.
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20
To remaining onion mixture, add paprika, cayenne pepper, tomatoes, caraway seeds, wate and remaining sauerkraut.
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21
Cook until heated through.
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22
Pour over rolls.
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23
Cover and bake at 325F for 1 hour and 45 minutes.
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24
In a small bowl, gradually stir flour into sour cream.
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25
Stir in 1-2 Tbsp.
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26
hot cooking liquid; mix well.
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27
Spoon over cabbage rolls.
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28
Bake, uncovered, 15-20 minutes longer or until sauce is thickened.
