Ingredients: serves 8
1 large nice head of cabbage (really need 12 leaves), salt, 5 1/4 oz/15 dkg lean slab bacon + 12 thinly sliced bacon, 2 onions (2 tablespoon onion cream), 2-3 stalks celery (optional), 1 large carrot, 3 tablespoon oil, 3 cloves garlic (1 heaping
teaspoon garlic cream), 21 oz/60 dkg mushrooms, 3 rolls, milk (water) for soaking the rolls, 21 oz/60 dkg
ground meat, 3 eggs, 1/2 teaspoon ground black pepper, 1 heaping teaspoon finely minced chives, 7 oz/2 dl sour cream, 2 heaping tablespoon all-purpose flour, 1 teaspoon food seasoning
Topping: About 14 oz/4 dl sour cream, paprika

Core the cabbage and put it in lightly salted boiling water. Once the leaves have loosened, remove 12 larger pieces, one at a time, and save the rest for another time. Clean the vegetables, slice the onion thin, the celery small, and grate the carrot. Cut about 15 dkg bacon into small bits, and sauté in the oil along with the vegetables. Season with the crushed garlic, add the sliced mushrooms, and continue to brown/stew for another 10 minutes. Soak the rolls in cold milk, squeeze them out, and add them to the vegetables. Combine with the ground meat, eggs, salt, pepper, and chives. Divide the mixture in two. Cut out or pare down the thick center part of the cabbage leaves and place six of them side by side in two rows in a rectangular shape such that the edges overlap. Spread a thick row of half the meat mixture over the leaves and roll up the entire rectangle. (You can also prepare the dish by spreading a thick layer of the mixture over the leaves and rolling them up this way.) Make another cabbage roll like it from the remaining ingredients. Wrap both rolls around with
sliced bacon such that there is about a 3/4”/2 cm space between the turns of the bacon slices, something else will come here later. Place the cabbage rolls into a large baking pan, pour some
water under them, about 24 oz/7 dl, adding in the food seasoning. Cover with tin foil and bake-stew
in a medium oven (360°F/180°C; 330°F/165°C convection oven) for 1 hour. Next, carefully pour the juices into another pot. Drizzle the space between the bacon wraps with sour cream colored with paprika. Return to the oven for another 10 minutes. Thicken its juices with sour cream blended smooth with flour. Boil 2-3 minutes while it thickens, like sauce. To serve, cut the cabbage rolls into thick slices, put them on a plate, and pour the tasty sauce around them.

Preparation time: 2 hours
Calories per serving: 745
Skill: Not easy to prepare