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Creamy Cabbage Rolls    Ingredients   5 lbs. cabbage, that has either been cored and steamed or frozen and thawed 1-1/2 lbs. ground pork 1 large onion, chopped medium fine 1 hard roll, soaked in water and squeezed dry, crumbled 1-1/2 cups cooked rice 2 cloves garlic, minced 2 eggs 1-1/2 teaspoons salt 1/2 teaspoon marjoram, crumbled 1 teaspoon paprika 6 slices bacon, chopped 1 (13 ounce) can chicken broth 1 (8 ounce) container sour cream 1 teaspoon flour Difficulty: High Vegetarian: No Hits: 27 Rating: No votes Date added;: 26.Feb.2008 Author: g35mc Description   2 teaspoons paprika 1 dash cayenne (or more if you like) Instructions   1. Separate leaves of your steamed or frozen/thawed cabbage and slice off the tough rib on the back of each leaf. 2. Mix pork, onion, roll, rice, garlic, eggs, salt, marjoram, and the 1 teaspoon paprika in a large bowl until well blended - but don't turn the rice into mush. 3. Place about 1/3 cup of meat mixture on each leaf; roll into desired size/shape. 4. Set aside and repeat. 5. Shred remaining cabbage. 6. Fry bacon until crisp and add in half the shredded cabbage. 7. Pour this into a deep cassarole dish, place cabbage rolls on top and then remaining shredded cabbage. 8. Pour chicken broth over top, cover, and bake in a 375F oven for 1 hour. 9. Drain off juice into a sauce pan and add the sour cream, flour and 2 teaspoons paprika. 10. Whisk while heating to thicken, but do not let it boil. 11. Pour over the cabbage rolls and dust with cayenne. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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