-
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.
-
2
Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
-
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.
-
4
Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
-
5
In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
-
6
In a bowl, mix salmon, onion, egg white, rice, parsley, bread crumbs, and 3 tablespoons water.
-
7
Mound 1/8 of the salmon 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 salmon, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.
-
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 salmon is opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.
-
9
Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
