Cabbage Rolls In Paprika Cream Sauce

• 1 head cabbage (3 to 3 1/2 lb.)
• 1 1/2 lb. ground chuck
• 2 eggs
• 1 c. cooked rice
• 1 small onion, chopped
• 3 tsp. salt, divided
• 1/2 tsp. pepper
• 4 Tbsp. butter
• 1 medium onion, chopped
• 2 carrots, sliced into coins
• 1 Tbsp. sweet Hungarian paprika
• 2 (10 1/2 oz. each) cans condensed beef broth
• 1 (15 oz.) can tomato sauce
• 1 Tbsp. flour
• 1 c. sour cream (at room temperature)

1. Fill large kettle with enough water to cover cabbage; bring water to boil.
2. Remove damaged outside leaves of cabbage.
3. Stick large fork into core of cabbage and submerge cabbage in boiling water.
4. With large knife, loosen from core and remove 12 to 16 leaves as they become soft (about 5 minutes).
5. Remove remaining head from water and chop coarsely; set aside.

cabbage, ground chuck, eggs, rice, onion, salt, pepper, butter, onion, carrots, sweet hungarian paprika, condensed beef broth, tomato sauce, flour, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838973 (may not work)