Method:
1. Bring a big pot of water to a boil. Take away the external leaves of the
cabbage and core out of the heads. Place a head (cored part up) in the boiling
water and wait until you can simply peel off the leaves with a solid wood spoon
one at a time. Get them out from the water. Take off the hard rib from the bottom
of every cabbage leaf, then lengthwise slice the leaves in two (your goal is to
make only a small amount roll as you possibly can). Repeat the abovementioned process with the other cabbages.
2. As the leaves cool, prepare the stuffing. Sauté the finely cut onion in oil or
lard. Once it’s done, switch off heat and sprinkle the onion with paprika. Set
aside and let it cool a bit. Place minced pork and finely cut bacon in a dish. Wash
the rice and add it to the meats. Add garlic and sautéed onion. Season with salt,
ground and pepper caraway. Blend them up with your hands.
3. Place a little amount of stuffing on each leaf, move it up and softly tuck in
the ends. When all the stuffing is fully gone, cut the staying cabbage leaves into
fine shreds.
4. Put half of the cut cabbage into a huge container. Arrange the cabbage
rolls at the top, seam side down, and scatter the rest of the cabbage over them.
Pour in tomato juice sufficient to cover the meals; if you are using tomato purée,
dilute it with water and put in the cabbage. Take it to a boil, decrease the heat,
cover the container and gradually simmer for approximately 2 hours.
5. Serve the cabbage rolls with sour cream and breads.
