This is actually a different type of cabbage roll. Some tomatoe sauce, but the sauce over them is creamy. It is inexpensive and the ingredients are staples in my house, as they are probably in yours. If you like cabbage, then this is your new dish to try.
1Remove 12 to 16 large cabbage leaves , chop remaining coarsley to make 6 cups. ( stick large serving fork into core and dip head of cabbage in and out of boiling water to make pliable for rolling up and removing outer leaves.)
2Combine crumbs, salt and water in large bowl.
add beef eggs and rice,mix well
3Place about 1/4 cup meat mixture on each leaf. fold sides of leaf over stuffing, roll up from thick end of leaf.
4Heat butter in large dutch oven.
Add onion and saute a few minutes, add carrots and chopped cabbage, saute, stirring often until soft about 10 minutes.
5Stir in paprika, salt,broth and tomato sauce. Arrange stuffed cabbage bundles, seam side down and close together, over cabbage mixture in dutch oven, cover.
Cook over low heat, basting, 50 minutes to 1 hour
6Carefully remove cabbage bundles and keep warm.
Stir flour into sour cream, add to dutch oven.
Bring slowly to boiling, stirring constantly, boil 1 minute.
7Layer cabbage mixture and cabbage bundles in heated serving dish. Serve Warm