Stuffed cabbage

Bring large pot of water to a boil. When boiling, add 1 tsp. Salt

Remove loose outer leaves from cabbage and cut out core.

Add cabbage to boiling water. After two minutes an outer leaf will be loose. Remove it with tongs and place on clean kitchen towel to cool.

Leaves will continue to loosen, about one minute at a time. Remove 14 leaves and cool on kitchen towel. Save remaining cabbage for another use.

Meanwhile, saute onion in olive oil until translucent.

Preheat oven to 350. Spray 9x13" pan with nonstick cooking spray.

When cabbage leaves are cool, cut out hard inner stem section.

In medium bowl, mix together raw beef, rice, sauted onions, 1/2 tsp. salt, and pepper.

Place about 1/3 cup beef mixture in each cabbage leaf. Roll burrito style and place seam side down in prepared pan.

In medium bowl, mix together tomato sauce, beef broth, and paprika. Pour over cabbage rolls.

Cover tightly with aluminum foil. Bake 1 hour.