Hungarian Cabbage Rolls

Stuffing:
1 pound ground pork
1/4 cup minced or ground smoked bacon
1/2 cup white rice
1/8 teaspoon black pepper
1 head of sour or steamed regular cabbage
1/2 teaspoon sweet paprika

Sauce:
2 cups sauerkraut
1/4 cup diced smoked bacon or fatty smoked ham
1/4 cup minced or grated onion
1 teaspoon sweet paprika
1 cup sour cream

Combine all stuffing ingredients except cabbage. Place portions in individual cabbage leaves and roll, tucking in the sides as you go. (If using fresh cabbage, add 1/2 teaspoon salt to stuffing). Secure rolls with toothpicks, if necessary.

Do not rinse sauerkraut. Line bottom of casserole dish with bacon. Place in oven at 350° F. for 10 minutes. Remove and add sauerkraut, onion and paprika. Place stuffed rolls in pan so bacon-onion mixture surrounds each roll. Add enough water to cover rolls. Bake uncovered at 350° F. until cabbage is tender but not mushy, about 1 and one-half to 2 hours. Dribble sour cream over cabbage rolls and bake for 5 minutes more. Serve with potatoes or rye bread.