Stuffed cabbage

Origen: Vas County (Hungary)

Ingredients (6-8 servings): 8 oz. smoked lean pork chops, 2 oz. rice, 1 1/4 lb. ground pork, 1 garlic, 1 egg, salt, pepper, 8-10 soured cabbage leaves, 2 lbs. sour cabbage, 3 1/2 oz. smoked bacon, 1 onion, 2 tsp. paprika, 5 oz. paprika sausage, 1 bay leaf,
1-1 1/2 cups sour cream, 1 tbsp. Flour

Method of preparation:

Cook the meat in appr. 1 quart of water until half done. Also cook the rice, separately, until half done.
Meanwhile, prepare the stuffing: combine the ground meat, the drained rice, the crushed garlic, the egg, salt and pepper, until all the ingredients are well blended. Place some stuffing on each cabbage leaf and roll up, tucking the ends in so the leaves won\'t open. Wet your hands and shape the remaining stuffing into balls.
In a large pan fry the smoked bacon until the fat comes out, add the onion and fry until transparent, sprinkle with paprika, add half of the sour cabbage leaves and the meat balls, and finally, the rest of the sour cabbage. Cut the sausage into rings and put on top, add the bay leaf and the smoked pork chops, and enough water to cover half-way. Cover and cook on a low flame until tender.
Lift out the stuffed cabbage leaves with a slotted spoon and set aside. Stir the flour in 2-3 tbsp. sour cream until smooth, add a little water, stir again, and add to the cabbage, stirring all the time. Bring to the boil, put back the stuffed cabbage leaves, and bring to the boil once again.
Before serving, sprinkle with half of the left-over sour cream; serve the other half in a separate dish, on the side.