Fermented cabbage leaves rolled around a mixture of minced meat, rice and smoked bacon, then simmered low and slow until meltingly soft — a winter dish across Croatia and its neighbors.
Rinse the cabbage
Rinse the sour cabbage leaves and trim out the thick center vein of each one.
Cook the bacon and onion
Fry the diced bacon with the onion and garlic until the onion softens.
Mix the filling
Combine the pork, beef, cooked bacon and onion, raw rice, paprika, salt and pepper in a bowl.
Roll the cabbage
Place a spoonful of filling at the base of each cabbage leaf and roll it into a tight little parcel, tucking in the ends.
Layer the pot
Line the bottom of a large pot with extra bacon slices, then pack the cabbage rolls in tightly, layering shredded spare cabbage between layers.
Add stock and paste
Stir the tomato paste into the beef stock and pour it over the rolls until they're just covered.
Simmer for hours
Cover and simmer very gently until the rolls are completely tender and the flavors have melded.
Rest before serving
Let the pot sit off the heat for a few minutes before serving with mashed potato or bread.
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