STUFFED CABBAGE LEAVES

Clean cabbage; use a sharp knife to remove main stem. Bring a large saucepan of salted water to a boil. Plunge cabbage into boiling water. After 4 to 5 minutes, carefully remove outer leaves. Repeat 2 to 3 times or until all leaves have been removed.

In a small skillet, heat fat or oil. Add half the onion; sauté until transparent.

In a medium bowl, combine breadcrumbs, ground meats, egg, salt, and pepper. Divide stuffing mixture into 8 portions.

Taking 2 cabbage leaves at a time, roll or pound gently to soften ribs. Place leaves, 1 inside the other, spread 1 portion of stuffing over, surface, stopping well short of edges. Roll leaves up neatly into a little package. Repeat with remaining cabbage leaves and stuffing.

In a large saucepan, sauté bacon. Add Cabbage rolls and remaining onion. Cook until onion is transparent. Dissolve flour in stock. Add to saucepan along with tomato paste, salt, and pepper. Cover and cook 1 hour over low heat. Adjust seasoning, if necessary

Place on a warm serving dish. Pour sauce over cabbage rolls. Sprinkle with paprika. Top with dollops of sour cream. if desired. Makes 8 cabbage rolls.