The cabbage is cleaned, washed and put on to boil in lightly salted tap water and cooked until semi-soft. Drain it through a sieve and remove the stalk. Prepare the filling. The long grain rice is steamed until semi-cooked and cooled.
Grind the slightly fattier meat, add it to the long grain rice and add the finely chopped, fried onion, salt, garlic, pepper and eggs. Mix everything together thoroughly. Open the cabbage heads on a clean dish, lightly pepper them and put the stuffing in the middle. Now put the cabbage heads together again with the help of a cloth and pile them up in a greased cooking pot. Cut the smoked bacon, fry it and pour its fat over the cabbage. Now pour sour whipped cream over it. In the meantime, add to the leaves steaming and again juice, stew until soft and then fry until the surface is brown. When the cabbage is soft, it is put into another saucepan.
The liquid is boiled down, flour is browned and the broth is poured in. One bubbles up. Add sour cream, pepper and salt. Pour this sauce over the cut cabbage and sprinkle with finely chopped parsley.
When serving, put the fried bacon on the stuffed cabbage.
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