Directions

1. 1. Core the cabbage and steam it until softened but not breaking down, about five to eight minutes. Separate the leaves and slice off any tough ribs on the backs.
2. 2. Mix the pork, onion, roll, rice, garlic, eggs, salt, marjoram and paprika in a large bowl until well blended but don't turn the rice into mush.
3. 3. Place about 1/3 cup of meat mixture on each leaf; roll into desired size/shape. Set aside and repeat until all of the mixture has been used; reserve until needed.
4. 4. Shred the remaining cabbage.
5. 5. Fry bacon until crisp and add in half the shredded cabbage, stir to combine. Pour this into a deep casserole dish, place the cabbage rolls on top and then the remaining shredded cabbage.
6. 6. Pour chicken broth over top; cover and bake in a 375 degrees F oven for one hour.
7. 7. Drain off the juice into a sauce pan and add the sour cream, flour and two teaspoons paprika. Whisk while heating to thicken but don't let it boil.
8. 8. Pour the sauce over the cabbage casserole, sprinkle with cayenne pepper (optional) and serve.