@ Gene: Hmmm, Krautfleckerl, I didn't know this dish existed in Germany, too. As I'm thinking about it, etymology seems to point to a German origin - the word Fleck definitely sounds German and it's probably this word that the Slovak word fľak ''spot'' comes from, and hence fliačky, as we call pasta with cabbage. Anyway, my favourite pasta dough for this dish is made from eggs and coarsely-ground flour. It's got a texture very similar to dried pasta (and can be dried, too, of course), completely unlike northern Italian pasta. It's the coarse grind that gives it that rough texture.
You're probably right about the pickles. Actually we usually eat fermented pickles straight away, the only time I used them in cooking was when making rassolnik (which was a success - a great classic Russian soup).
There's one more variation on the cabbage roll theme inside my oven at the moment. I tried to choose a version as different from the previous one as possible, while staying within the limits of Central Europe. I bought a pound of wild mushrooms (half porcini, half other boletes), sautéed two onions in butter, then the finely chopped mushrooms for about 15 minutes. When it's cool, add one egg, two bread rolls soaked in milk and chopped dill, season with salt and pepper. So that's the stuffing and I didn't want to overdo it with anything else. This time I used Savoy cabbage instead of the more usual white cabbage. Instead of sour cream, I'm going to make this sauce: fry some onions in butter, add flour and make brown roux; add the water that you'd used for blanching cabbage and simmer, stirring occasionally, on very low heat for 50-60 minutes. I might add some sour cream at the end, we'll see. Also, if you've got some stock, even better. But I don't think it's worth it to make stock just for this dish. And instead of bread, this kind of stuffed cabbage is much better served with potato puree.
I'll take and upload the pictures tomorrow.