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Tasty, filling and economical, this is an all-meat stuffed version of cabbage rolls which are often made stuffed with meat and rice. This recipe reheats very well.

1. Bring to a boil enough water to submurge your head of CABBAGE, lower the cabbage in and hold it down long enough to soften the outer leaves. Pull it out and chill it with cold water. Carefully peel off as many leaves as are softened enough, then repeat until you have enough leaves.
2. Grind PORK, BEEF and CHICKEN and mix.
3. Chop ONION small and fry in a little oil until showing some color, mix into meat.
4. Chop PARSLEY and THYME, crack PEPPERCORNS small, grate NUTMEG and mix all into Meat mix along with CREAM, EGGS and whole CARRAWAY SEEDS.
5. Stir BREAD CRUMBS into Meat mix and keep chilled.
6. Place a softened cabbage leaf outside up on your cutting board and lightly smash the thick stem with your kitchen mallet so it's flexible. Turn leaf inside up and place a gob of stuffing (be generous, this isn't hors d'oeuvres) near the stem end. Fold the sides in and roll up. Keep chilled until ready to cook.
7. Dice CARROT, CELERY and ONION very small and put in the bottom of a Dutch oven along with BAY LEAF. Arrange Cabbage Rolls over. Mix TOMATO SAUCE, STOCK and Salt and pour over the rolls. Arrange BACON SLICES over the top.
8. Preheat oven to 325°F/165°C. Meanwhile cover the Dutch oven tightly and bring to a simmer on the stovetop. Place in the hot oven and bake for about 3/4 hour.
10. Dice Bacon small for garnish or mix with sauce. Serve hot with some sauce over and generous lumps of sour cream.