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Preheat oven to 300.
Boil the head of cabbage in a large pot until
slightly softened.
Saute garlic, onion, pepper in oil over medium
heat. Add the rice, 1 cup chicken broth,
paprika, salt and pepper. Cover and simmer 10
minutes. Remove from heat and set aside to
cool.
Remove cabbage and drain. Carefully remove
leaves, trying not to tear them.
Mix ground beef, pork, egg, and onion mixture.
Place a portion in the middle of a cabbage leaf
(amount will depend on the size of the leaf).
Fold in the sides, and roll the cabbage, making
sure to fully enclose the meat inside the roll.
Place 2 cups of the sauerkraut in the bottom of
a 13x9 rectangle baking dish. Place the
cabbage rolls on top of the sauerkraut. Place
remaining sauerkraut between the rolls and
sprinkle across the top.
Pour tomato sauce over all. Loosely cover with
foil. Bake for 3 hours.
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