Prepare the cabbage: Rinse the sour cabbage leaves under cold water to remove excess salt. Trim the thick veins and separate the leaves.
Make the filling: In a frying pan, sauté the chopped onions in a bit of oil until soft. Add the rice and cook for 2–3 minutes, then combine with minced pork, egg, paprika, thyme, salt, and pepper in a large bowl.
Roll the cabbage leaves: Place a spoonful of filling in each cabbage leaf and roll tightly, tucking in the sides.
Cook: Line the bottom of a large pot with leftover cabbage leaves and pieces of bacon. Arrange the rolls in layers, pour tomato sauce on top, add bay leaves, and cover with more cabbage leaves. Pour enough water to cover and simmer gently for about 2 hours.
Serve: Serve warm with sour cream, fresh bread, or polenta.
