Hungarian-Style Stuffed Cabbage Rolls
"This is an authentic family recipe, modified by four generations of Hungarian-American cooks. It may not correspond exactly with the versions you'll find in Hungarian cookbooks because each generation has adapted it a bit to suit their individual tastes and the availability of ingredients. Regardless, the flavors remain true to those that my great-grandmother served at her table after emigrating to the U.S. from Hungary over one hundred years ago...."
INGREDIENTS
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2 to 3 medium heads cabbage
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2 tablespoons olive oil
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1 medium onion, finely chopped (about 1 cup)
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4 cloves garlic, finely chopped
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1/2 cup uncooked long grain white rice
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1 lb ground pork
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1 lb ground beef
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1-1/2 to 2 teaspoons salt (see recipe notes)
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3/4 teaspoon black pepper
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2 lbs sauerkraut, rinsed, drained and squeezed dry
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1 can (26 to 28 ounce) diced tomatoes, undrained
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1 can (6-ounce) tomato paste
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3 to 4 cups tomato juice, divided
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4 strips hardwood smoked bacon
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