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1
Chop onion finely and saute in olive oil.
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2
Add paprika; set aside.
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3
Parboil whole head of cabbage (from which core has been removed) until leaves are just transparent, but not too soft.
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4
(If leaves are too soft, they will tear when rolled.)
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5
Remove leaves one at a time as they are blanched.
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6
If section close to the core end is too thick, pare some off with a thin knife.
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7
Set leaves aside.
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8
Mix together pork, steak, rice, salt, pepper, catsup and water and onion mixture.
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9
(Add one egg, if desired, not necessary.)
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10
Take a cabbage leaf and place a small handful of the meat mixture in the center of it.
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11
Fold over one side, then roll the cabbage completely over the meat.
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12
Tuck the remaining end cabbage in by pushing your finger into it.
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13
If too much cabbage is left on the end, trim it off.
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14
Arrange cut-up cabbage on the bottom of a large pot (10 or 12-quart) and arrange cabbage rolls on it in layers.
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15
Add tomatoes and tomato paste.
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16
Put rinsed sauerkraut on top.
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17
Add water to cover completely.
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18
Cover with lid and bring to a boil over medium heat.
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19
After it boils, simmer for 2 hours.
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20
(The leaner the meat, the more dry the rolls will be.)
