Stuffed Cabbage On Sauerkraut - cooking recipe

Ingredients

1 head cabbage
2 slices bacon, finely chopped
1 cup chopped onion
2 cloves garlic, minced
3 tablespoons uncooked long grain rice
1 cup boiling water
1 lb ground chuck
1 tablespoon paprika
3/4 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1/4 teaspoon dried leaf thyme
1 egg, lightly beaten
1 lb sauerkraut, drained
1 (14 1/2 ounce) can low sodium beef broth
2 tablespoons tomato paste
For Lemon Cream Sauce
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1 cup light cream
2 tablespoons fresh lemon juice

Preparation

Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool.
Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones.
Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more.
Cook the rice in the boiling water in a small pan until almost tender, then drain.
Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme.
Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg.
Preheat oven to 350 degrees F.
Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf.
Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to).
Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut.
Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls.
Bake in a preheated oven for 1 hour.
Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute.
Slowly stir in the light cream until smooth, then add the lemon juice.
Cook, stirring constantly, until sauce thickens, and is bubbly.
When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve.