Boil water in a pan large enough to hold the cabbage. Add the cabbage and salt and bring to a second boil. Reduce heat to low and simmer for 8 minutes. Remove the cabbage and rinse in cold water.

Carefully peel off the large leaves and drain them on paper towels.

Drain the sauerkraut and soak it in cold water for 10 minutes. Drain well, pressing out the water. Set t aside.

Fry the bacon in a frying pan over medium heat.

Drain and crumble. Set aside. Cook k the onion and garlic in the pan drippings over low heat until tender.

In a large bowl, combine the ground pork and ham.

Add the cooked onion mixture, crumbled bacon, rice, egg, paprika, marjoram, salt, and pepper. Mix well.

Place 2 to 3 tablespoons of the meat mixture in the center of each cabbage leaf. Beginning with the thick end of the leaf, roll up tightly, folding in the sides. Repeat until all the meat mixture is used.

Spread the sauerkraut in the bottom of a 5-quart pan or Dutch oven. Arrange the cabbage rolls on top, seam-side down. Combine the tomato sauce and water in a small bowl and pour over the cabbage rolls. Bring the liquids to a boil, then reduce heat to low. Cover e butter

over low heat. Add the flour and stir constantly until it begins to color. Stir in the sour cram and cook for 2 to 3 minutes, until bubbly. Pour this mixture into the sauerkraut, mixing well. Cook over medium heat for about 5 minutes, until bubbly. Spoon the creamed sauerkraut into a large platter. Arrange the cabbage rolls on top. Serves 4 to 6. Makes s 16 to 18 cabbage rolls. From The Kansas Cookbook - Recipes From the Heartland - by Frank Carey & Jayni Naas.