Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

5 lbs. cabbage, that has either been cored and steamed or
frozen and thawed
1-1/2 lbs. ground pork
1 large onion, chopped medium fine
1 hard roll, soaked in water and squeezed dry, crumbled
1-1/2 cups cooked rice
2 cloves garlic, minced
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon marjoram, crumbled
1 teaspoon paprika
6 slices bacon, chopped
1 (13 ounce) can chicken broth
1 (8 ounce) container sour cream
1 teaspoon flour
2 teaspoons paprika
1 dash cayenne (or more if you like)
Separate leaves of your steamed or frozen/thawed cabbage and slice off the
tough rib on the back of each leaf. Mix pork, onion, roll, rice, garlic,
eggs, salt, marjoram, and the 1 teaspoon paprika in a large bowl until well
blended - but don't turn the rice into mush. Place about 1/3 cup of meat
mixture on each leaf; roll into desired size/shape. Set aside and repeat.
Shred remaining cabbage. Fry bacon until crisp and add in half the shredded
cabbage. Pour this into a deep cassarole dish, place cabbage rolls on top
and then remaining shredded cabbage. Pour chicken broth over top, cover, and
bake in a 375F oven for 1 hour. Drain off juice into a sauce pan and add the
sour cream, flour and 2 teaspoons paprika. Whisk while heating to thicken,
but do not let it boil. Pour over the cabbage rolls and dust with cayenne.
Creamy Cabbage Rolls 163

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