Hungarian cabbage rolls

Ingredients:

• 1 large head of white cabbage
• 4 strips bacon, cut into small cubes
• 4 cloves garlic, crushed
• 1 onion, diced into small cubes
• 3 tablespoons smoked Hungarian paprika
• 1 cup ground beef
• 1 cup smoked ham, cut into small cubes
• 1 cup of ground pork
• 1 cup of boiled rice
• 2 large eggs, beaten
• 1.5 cups sauerkraut
• 1 can (800 g) of canned chopped tomatoes
• 1 tbsp. caraway seeds
• 1 tbsp tomato paste
• 1 cup sour cream
• 0.5 cups of milk
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh dill

Preparation:

1. Preheat oven to 175°C.
2. Boil the cabbage head in salted water until the leaves flake easily, about 4 minutes. Separate 12 of the largest leaves. Trim the thick vein in the center of each leaf without cutting through the entire leaf.
3. In a medium skillet over medium heat, cook the bacon until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a large bowl, reserving the rendered fat in the skillet.
4. Add the garlic, onion, and paprika to the skillet and cook until the garlic and onion soften, about 4 minutes. Season with salt and pepper, then transfer to the bowl with the bacon and let cool to room temperature.
5. Add ground beef, pork, ham, rice, and eggs. Season with salt and pepper.
6. Place 1/3 cup of the meat mixture on one end of a cabbage leaf. Roll it up, tucking the sides in to seal the filling inside. Repeat with the remaining meat mixture and cabbage leaves.
7. In a small bowl, combine the canned tomatoes with the juices, sauerkraut, caraway seeds, and tomato paste.
8. Transfer half of the tomato mixture to a medium casserole dish and spread it over the bottom. Top with the cabbage rolls, then the remaining tomato sauce. Bring to a boil, then partially cover and transfer the casserole to the oven. Simmer for 1 hour.
9. Meanwhile, mix together sour cream, milk, Dijon mustard and dill.
10. Pour sour cream sauce over the cabbage rolls. Serve.