Layered Cabbage

Prepare the ingredients: if necessary, rinse and drain the sauerkraut. Dice the smoked bacon into small cubes, and finely chop the onions and garlic. Par-cook the rice, then drain it.

In a large pan, melt the lard or oil, fry the bacon until crispy, then remove it. In the remaining fat, sauté the chopped onions until translucent (about 5-7 minutes over medium heat). Add the ground pork and cook until browned, breaking it apart. Stir in the minced garlic, paprika powder, salt, and pepper, then pour in the water or broth. Cover and simmer for 10-15 minutes until the meat is tender and the flavors meld.

Preheat your oven to 180°C (350°F). Spread a layer of sauerkraut on the bottom of a large, oven-safe dish. Top with half of the meat mixture, then half of the par-cooked rice. Repeat with another layer of sauerkraut, the remaining meat mixture, and the remaining rice. Finish with the last layer of sauerkraut. Spread the sour cream evenly over the top and sprinkle with the crispy bacon pieces.

Cover the layered cabbage with a lid or aluminum foil and bake for 60 minutes. Then, remove the lid/foil and bake for another 30-45 minutes, or until the top is nicely browned and the cabbage is completely tender. Let it rest for 10-15 minutes before serving.