If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain and cut out the thick, tough part of the stem.
Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.
Preheat oven to 325 degrees F.
In the oil, saute the onions to golden, then saute the garlic for one more minute. Add the tomato sauce and beef stock. Whisk in the paprika. Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	441.02 Kcal (1846 kJ)
Calories from fat	144.91 Kcal
		% Daily Value*
Total Fat	16.1g	25%
Cholesterol	75.97mg	25%
Sodium	720.76mg	30%
Potassium	1095.38mg	23%
Total Carbs	50.95g	17%
Sugars	12.36g	49%
Dietary Fiber	14.5g	58%
Protein	25.61g	51%
Vitamin C	89.5mg	149%
Iron	4mg	22%
Calcium	144.7mg	14%

Amount Per 100 g
Calories	90.49 Kcal (379 kJ)
Calories from fat	29.73 Kcal
		% Daily Value*
Total Fat	3.3g	25%
Cholesterol	15.59mg	25%
Sodium	147.88mg	30%
Potassium	224.75mg	23%
Total Carbs	10.45g	17%
Sugars	2.54g	49%
Dietary Fiber	2.97g	58%
Protein	5.26g	51%
Vitamin C	18.4mg	149%
Iron	0.8mg	22%
Calcium	29.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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