Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.
In a dutch oven sauté onion, pork and garlic in 1/2 the butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in beef, veal, egg, rice, paprika and seasoning.
Divide mixture into 12 portions. Add one portion to the center of each cabbage leaf and roll-up, folding the sides in. Place side by side in the same heavy skillet, adding remaining butter.
Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes. Transfer to serving platter, keeping warm.
Pour tomato juice and paste into remaining juices in the pan, stirring until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.
Pour sauce over cabbage rolls.
Submitted by: CM
