In a mortar and pestle crush the caraway seeds and then in a large mixing bowl add the ground pork, cooked cauliflower rice, salt, pepper, 1 tsp paprika, the crushed caraway seeds and one egg. Give everything a good mix and set it aside.
Get a large pot of boiling water on the stove and add salt to it. Once it comes to a boil core the cabbage and add it to the pot. As it cooks the outer leaves will start separating. Using a point of tongs keep removing them as they cook. Finally once you have enough leaves you remove the remainder of the cabbage. Strain and save the water aka cabbage stock for later.
Prep the leaves by removing the middle part which is the firm white vein. Chop and set that aside to use later. If the leaves are too big then split them in half. Also chop the reminder of the cabbage core that is left.
Now take small portions of the ground pork and wrap them in the cabbage leaves and set them aside.
In the same pan add the smoked bacon cubes and cook on a low heat till the bacon fat renders out and the bacon starts to crisp up. Then remove half the bacon with a slotted spoon and add in the onions.
Fry the onions till translucent and then add the chopped cabbage stems and fry till the onions start to brown. Add the butter and the garlic and cook till the garlic starts to brown.
Add one tsp of paprika and cook for a minute or two. Then deglaze the pan with about 1/2 cup water. Then add some of the chopped cabbage and sauerkraut to create a layer. On this place your cabbage rolls.
Layer the top of the cabbage rolls with more fresh cabbage, sauerkraut, some bacon cubes and then place the next layer of cabbage rolls. Top with the green chilly.
Finally cover with cabbage leaves and pour in about 500ml of the cabbage stock. Cover with a lid and cook for 60 minutes.
After that turn the heat off and serve the cabbage rolls with some sour cream. Also drink the broth that is in the pot. Don’t waste it. That’s delicious.