* Olive oil for frying
* 1 large onion, chopped
* 250 g (1/2 lb) minced pork
* 250 g (1/2 lb) minced beef
* 100 g (3.5 oz) bacon, chopped
* 50 g (1.7 oz) uncooked long grain rice, rinsed in cold
* Pinch of nutmeg
* 2 teaspoons paprika powder
* 3 garlic cloves, peeled and crushed
* Handful of fresh mint, roughly chopped - (add any other seasonal herbs that take your fancy)
* 2 large eggs
* 1 large head cabbage
* 500 g sauerkraut, drained
* 250 g [1/2 lb] mixture of the following smoked meats: Smoked bacon, Smoked sausages, Smoked pork ribs, Smoked ham
* 1 cup of tomato juice or 1 large can of plum tomatoes, blitzed in a food processor
* Salt and freshly ground black pepper

===Method===
* Fry the onions in a oil until soft and translucent
* Add the Garlic, minced pork and minced beef, nutmeg and stir-fry for 3 minutes
* Add the rice, salt, paprika, nutmeg and pepper and fry for a minues or so
* Remove from the heat, whisk the eggs and stir into the mixture together with the chopped mint, allow to cool
* Cut the base of the cabbage and separate into leaves
* Trim and remove any tough central stems
* Place a heaped tablespoon of the meat mixture into each cabbage leaf, roll from the thick end, tucking the edges in to close
* Line the base of a very large casserole dish with the half of the sauerkraut
* Place the filled cabbage leaves on the sauerkraut, seam-side down
* Add another layer of sauerkraut and top with the smoked meat selection
* Finish with a final layer of sauerkraut
* Add the tomato juice and enough water to cover the only the cabbage rolls, not the whole dish!
* Bake for 1 hour at 177° C (350° F - Gas 4)
* Reduce to 163° C (325° F - Gas 3) and bake for a further 2 hours
* Allow to rest for 15 minutes
* Serve hot

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