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1
Core the cabbage and remove outer leaves until you get to the pale green leaves.
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2
Place the cabbage with the cored end down into a double broiler filled with a little water.
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3
Simmer for 20-30 minutes until the outer leaves start to drop away from the cabbage.
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4
Remove the soft leaves and place cabbage back into the broiler until the rest of the leaves have become soft. You should be able to get 16 leaves.
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5
Slice the top off the thick middle stem of each leaf.
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6
Meanwhile, place the paprika, ground black pepper, salt, onion and egg into a food processor and process until the mixture becomes the consistency of a paste.
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7
Mix with the grated carrots into the minced meat.
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8
Divide into 16 equal portions and roll into the cabbage leaf.
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9
Chop up the left over cabbage and place into the bottom of a deep baking dish.
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10
Chop the tomatoes and place into a food processor with the tomato sauce, paprika, salt, pepper and honey and process until chopped up into a liquid sauce.
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11
Then combine with the sauerkraut and bay leaves.
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12
Place the first layer of cabbage rolls onto the layer of chopped up left over cabbage. Pour over half the sauce.
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13
Place another layer of cabbage rolls on top and pour over the rest of the tomato sauce.
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14
Cover the dish with foil.
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15
Place into pre-heated oven (340F/175C) for 2 hours. Take the dish out of the oven and let rest for 15 minutes before serving.
