Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
Meanwhile, whisk together the sour cream, milk, Dijon and dill.
Drizzle the sour cream sauce over the cabbage. Serve.