Stuffed Cabbage

Carefully peel away individual leaves from the pickled cabbage heads and set aside on paper towels to drain excess brine. Reserve any torn leaves for lining the cooking vessel.

Combine the ground beef, chopped smoked ham, chopped bacon, uncooked rice, paprika, chopped onion, and egg in a large bowl. Season with salt and pepper to taste, then mix thoroughly until the filling is evenly combined.

Place approximately 2-3 tablespoons of filling near the stem end of each cabbage leaf. Fold the stem end over the filling, tuck in the sides, and roll tightly toward the tip to form a neat bundle.

Heat the oil in a large pot or Dutch oven over medium-high heat. Working in batches if necessary, brown the cabbage rolls seam-side down until golden on the bottom, about 2-3 minutes per side.

Line the bottom of the pot with any reserved torn cabbage leaves to prevent sticking. Arrange the browned cabbage rolls seam-side down in a single layer.

Sprinkle the flour over the rolls and nestle the smoked ham hocks or pork ribs among them. This will provide additional flavor and body to the broth as they cook together.

Add enough water to come halfway up the side of the rolls, then cover the pot with a lid. Bring to a simmer over medium heat and cook for 60 minutes, or until the rice filling is tender and the meat is cooked through.

Remove the pot from heat and let rest for 5 minutes before serving. Arrange the cabbage rolls on a platter and spoon some of the braising liquid over them, placing the ham hocks or ribs alongside.