Stuffed Cabbage as in Bácska – (Bácskai töltött káposzta)

Stuffed Cabbage as in Bácska  -  (Bácskai töltött káposzta)
1 small cabbage (about 2 lb)
for the filling:
14 oz pork shoulder, 1 egg, 5 tablespoons cooked rice, 1 level teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon sweet paprika, 1 clove crushed garlic
for the cabbage
3 oz streaky bacon, 1 large red onion, 1 level teaspoon sweet paprika, 1 large green pepper and tomato each, 1 level tablespoon salt, 2 cloves of garlic, 1/2 teaspoon ground black pepper, 3/4 cup sour cream, 1 tablespoon flour, 1 bunch of dill

Clean the cabbage and remove the stem. Remove eight nice leaves and dip them into boiling water for a second. If the cabbage appears too crunchy, put it into boiling water for about 8-10 minutes, removing successively the eight outer leaves as they soften. Drain. Cut the cabbage into large cubes and set aside. Mince the meat and mix with the other ingredients of the filling. Roll into the boiled leaves. Cut the
bacon into small cubes, melt it in a pot. Add the finely chopped onions, sauté a bit. Mix in the paprika and immediately cover with about 3 cups of water. Remove the stems of the pepper and the tomato, cut into small cubes. Add to the onions together with the cabbage cubes. Stir in the salt, the crushed garlic and the black pepper. Place the stuffed leaves on top and bring to a boil. Reduce the heat and cook, half covered, for about 50 minutes until tender. In the meantime, shake the pot a few times to prevent the cabbage from sticking to the bottom. Do not stir as that will only break the rolls. If needed, replace the liquid with a bit of water. When done, remove the stuffed leaves. Mix the flour and the sour cream until smooth and add to the
remaining cabbage. Cook for 2-3 minutes. Sprinkle with the finely chopped dill. If desired, you can flavor it with savory as well. You can garnish it with a bit of baked
sausage or hot dog and the fried rind of the bacon as well.

Preparation time: 2 hours
One serving: 2880 kJ/689 kcal