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["Pre-heat oven to 350F", "", "1. Core cabbage and place whole head in a large pot with salted, boiling water. Cover and cook 3 mins or until soft enough to pull off outer leaves. Remove leaves and return cabbage to pot for another 3 mins until next layer of leaves soften. You'll need approx 18 leaves.", "", "2. When leaves are cool enough to handles, use a paring knife to remove thick center stem from each leaf, cutting all the way through in a ""V"" shape.", "", "3. Rough chop remianing cabbage and placed in the bottom of a large, greased dutch oven.", "", "4. Rinse rice and cook it in water until water has been absorbed. Remove from heat and let cool.", "", "5. Saute onion in butter until tender and cool.", "", "6. In a large bowl, mix cooled rice, cooled onions, beef, pork, egg, garlic, carraway seeds, salt & pepper to taste, paprika, panko and 1/3 of tomato sauce and blend throughly. Dont overmix as meat will become tough.", "", "7. Place about 1/3 of a cup of mixture in each cabbage leaf and flip the sides to seal. Roll away from you to package. Add to dutch oven, seam side down.", "", "8. Layer with remaining tomato sauce top with crushed tomatos. Add enough beef stock to cover rolls.", "", "9. Cover and bake for 2-2 1/2 hours & serve with sour cream (add juice and zest of 1/2 lemon to sour cream to brighten dish a bit)"]
