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1
Make the cabbage rolls: Bring a large pot of salted water to a boil.
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2
Add the cabbage leaves and cook, until tender, about 4 minutes.
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3
Drain the leaves into a colander in the sink and refresh under cold running water.
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4
Set aside.
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5
In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
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6
Heat the butter in a medium skillet over medium heat.
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7
Add the onion and garlic and cook, stirring, until soft, about 7 minutes.
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8
Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more.
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9
Add the onion mixture to the beef mixture, and mix until well combined.
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10
Season with pepper to taste.
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11
Lay the cabbage leaves on a work surface and blot dry with paper towels.
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12
Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves.
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13
Place about 1/2 cup of the beef mixture in the bottom center of each roll.
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14
Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed.
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15
Repeat with the remaining leafs.
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16
Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
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17
Preheat the oven to 375 degrees F.
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18
Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf.
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19
Bring to a boil and season with pepper to taste.
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20
Pour over the cabbage rolls and cover the baking dish tightly with foil.
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21
Bake for 1 hour.
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22
Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.
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23
Serve in the gratin dish.
