STUFFED CABBAGE ON SAUERKRAUT

Steps:

• 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.