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 sauce over cabbage rolls.

Submitted by: CM