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1
In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.
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2
Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
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3
Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.
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4
Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
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5
In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
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6
In a bowl, mix ground beef, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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7
Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.
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8
Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), about 15 minutes.
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9
Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
