Step 1

Preheat oven to 350 degrees F.

Step 2

Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.

Step 3

Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.

Step 4

Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.

Step 5

Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.

Step 6

Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.

Step 7

Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.

Step 8

Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.

Step 9

Meanwhile, whisk together the sour cream, milk, Dijon and dill.

Step 10

Drizzle the sour cream sauce over the cabbage. Serve.