The Best Golabki

I double the chicken broth/sour cream sauce. These really are fantastic. You can thank my Aunt Carol for these!

• Ready In: 1 hr 30 mins
• Serves: 6-8

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  garlic cloves, 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
• 2  teaspoons paprika
• 1  dash cayenne (or more if you like)

Directions

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 t.
3. paprika in a large bowl until well blended-but dont turn the rice into mush.
4. Place about 1/3 cup of meat mixture on each leaf and roll, tuck, roll into desired size/shape.
5. Set aside and repeat.
6. Shred remaining cabbage.
7. Fry bacon until crisp and add half the shredded cabbage.
8. Pour this into a deep casserole dish, place cabbage rolls on top and then remaining shredded cabbage.
9. Pour chicken broth over top, cover and bake in a 375-degree oven for 1 hour.
10. Drain off juice into a sauce pan and add the sour cream, flour and paprika.
11. Whisk as you're heating to thicken, pour over the cabbage rolls and serve.
12. Dust with cayenne if using.