Slovak Stuffed Cabbage Rolls

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit.

Next, fill a large pot with water and bring it to a rolling boil.

Mix together 50% beef and 50% pork in a bowl. Add finely chopped onion, cooked white rice, fresh parsley, salt, black pepper, garlic powder, and 1/2 can of tomato soup. Combine the ingredients thoroughly.

Take the head of a cabbage and remove its core. Place it in boiling water and cook until it's partially tender. Remove the cabbage from the water, separate its leaves, and set aside about 24 to 32 whole leaves. Cut the remaining leaves into manageable pieces and line the bottom of a large roasting dish.

Pack a small handful of the meat mixture and place it in the center of a cabbage leaf. Fold the top part of the leaf over the mixture, followed by the sides and roll until everything is completely encased. Place these cabbage rolls on top of a layer of torn cabbage leaves in the roasting dish.

Add a spoonful of sauerkraut over the cabbage rolls, followed by a few strips of crispy bacon. Sprinkle 1 to 2 tablespoons of sugar over the top.

Mix together chopped tomatoes and tomato soup with a little water, and pour it over the cabbage rolls. Add more water if necessary to reach the top of the dish.

Place your roasting pan in a preheated oven at 350 degrees Fahrenheit and bake for 1.5 hours, or until the cabbage rolls are cooked through.