Add bacon to a large stockpot.
Cook until crispy over medium-high heat.
Remove, crumble, and set aside.
Add in beef, pork, cabbage, onion, garlic, paprika, salt, and pepper.
Cook, breaking up the meat as you go, until the meat is cooked through.
Replace back on the heat and stir in diced tomatoes, tomato soup, broth, sauerkraut, brown sugar, and rice.
Bring to a simmer, stirring occasionally.
Cover, reduce heat, and simmer until cabbage is tender and rice is cooked, about 30 minutes.
Stir in cooked and crumbled bacon.
Taste and re-season and enjoy with sour cream!