In a fry pan, cook and drain bacon. Let cool and chop into small pieces.
Dice and saute onion, add to minute rice and mix in bacon.
Add 4 tbsp ketchup to rice, bacon and onion mixture
Rinse sour cabbage and pull off an individual leaf, cut in half parallel to the stem and cut away the thickest part at the base.
Add a generous tbsp of cabbage roll filling on one end of the halved cabbage leaf and roll up as tightly as possible, folding in the ends as you roll.
Repeat until you are out of cabbage
Mix remaining ketchup, tomato paste and chicken broth together and pour over rolls in a ceramic or cast iron pot. Make sure the top layer of cabbage rolls are covered.
Cover with a lid and bake for 1.5 hrs or until the cabbage rolls are well cooked.