Ingredients
1 medium head cabbage1 can (28 ounces) sauerkraut, divided1/2 pound ground beef1/2 pound ground pork1/2 cup long grain rice, cooked1 teaspoon salt1/2 teaspoon pepper1 large egg2 bacon strips, diced1 cup chopped onion2 garlic cloves, minced1 tablespoon Hungarian paprika1/4 teaspoon cayenne pepper1 can (14-1/2 ounces) diced tomatoes, undrained1 tablespoon caraway seeds2 cups water2 tablespoons all-purpose flour1 cup sour cream
Preparation
Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside.
Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well.
Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls.
Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.
