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1
In a large pot (or two separate pots if cabbage won't fit in one), add enough water to come halfway up cabbage heads and bring to a boil.
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2
Reduce heat to a simmer and cook until a knife can be inserted about 1/4 inch into each cabbage head.
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3
Remove the cabbage heads from the water one at a time and remove outer leaves to a platter covered with paper towels to drain and cool.
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4
Only the outer leaves will be cooked - when you reach the point where the leaves are still raw, return cabbage heads to the boiling water to cook thoroughly until a knife can be inserted all the way to the middle of the head.
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5
Remove remaining cabbage heads from water and carefully peel away remaining leaves, adding them to the first batch.
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6
Stop peeling leaves when you reach the small ones as they will not be big enough to make rolls.
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7
Also, set aside any damaged or overcooked leaves.
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8
Save the remaining cabbage heads, save the water in which the heads were boiled, and set the leaves aside.
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9
Heat oil in a separate skillet.
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10
Add onion and cook until tender.
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11
Add paprika to onion (onion should be heavily coated with paprika - add more paprika than called for if needed).
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12
In large bowl, combine ground beef, rice, onion mixture, salt & pepper.
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13
Mix well.
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14
One at a time, place about 2-3 tablespoons of the meat mixture in the center of a leaf (adjust the amount of meat by the size of the leaf).
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15
Starting at the outer part of the leaf, roll the leaf down around the meat, folding in the sides of the leaf as you go.
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16
Continue making rolls until you either run out of meat or leaves.
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17
(Note: Any remaining meat mixture may be frozen for next time.)
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18
Place rolls on a platter and set aside.
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19
Chop up any damaged leaves and the leftover cabbage heads.
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20
Place half of the chopped cabbage in the bottom of a large pot (not to exceed about 2 inches in depth).
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21
Add 1 can of tomato sauce.
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22
Add 1 can of sauerkraut (including juices).
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23
Layer cabbage rolls on top of mixture.
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24
Add 1 can of tomato sauce.
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25
Add 1 can of sauerkraut.
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26
Add enough of the cabbage water to cover.
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27
Cover pot and bring to a boil.
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28
Reduce heat and cook 5-6 hours at a simmer.
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29
Make sure you cook at a simmer as a hard boil will damage the rolls.
