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1
Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
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2
Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
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3
Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
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4
Cook the rice in the boiling water in a small pan until almost tender, then drain.
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5
Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
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6
Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
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7
Preheat oven to 350 degrees F.
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8
Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
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9
Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
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10
Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
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11
Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
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12
Bake in a preheated oven for 1 hour.
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13
Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
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14
Slowly stir in the light cream until smooth, then add the lemon juice.
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15
Cook, stirring constantly, until sauce thickens, and is bubbly.
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16
When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.
