½teaspoondried marjoram, or 1teaspoon minced fresh marjoram
¼teaspoon freshly crushed black pepper
1teaspoon and ½tablespoonpaprika
¼pounddouble-smoked bacon, sliced
½cupchicken broth or stock
Preheat oven to 325°F. Cut out cores of cabbage and wash the heads well. Cook in salted water until half done. Drain.
Separate cabbage leaves, and cut out thick ribs.
Cook the rice in 1cup water. Soak the roll in milk, squeeze out, and shred.
Mix rice with ground pork and the shredded roll.
Sauté onion in 2tablespoons lard for 5 minutes. At the last minute add garlic. Pour this into rice and pork mixture. Put in the eggs and add marjoram, pepper, 1teaspoon paprika and the salt. Mix thoroughly.
Spread bacon drippings liberally in a 5-quart, fireproof, round casserole. With the largest leaves of cabbage, form a complete layer on the bottom of the casserole; use about a third of the cabbage. Place half of meat mixture on top and pat it down. Add another third of the leaves and pat down. Add the rest of meat and finally cover it with remaining cabbage leaves. Place bacon slices on top.
Bake in the preheated oven for 1½ hours. During baking, baste 2 or 3 times with a fewtablespoons of chicken broth or stock.
Turn out the cooked pâté and cabbage onto a serving platter. Cut it like a cake. You may find that it is so juicy you can dispense with sauce altogether. Or you may find it easier to leave the dish in the casserole, thus not taking a chance of breaking it while turning it out.
If you do want a sauce, start with the drippings and juices left in the casserole. Put the casserole over heat, and scrape up the particles from the bottom. Add the flour and stir for a few minutes. Add remaining paprika and ½cup water. Stir and boil for 5 minutes. Turn off heat and mix in the sour cream.