If the leaves don't peel
the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain
and cut out the thick, tough part of the stem.
Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.
Preheat oven to 325 degrees F.
In the oil, saute the onions
to golden, then saute the garlic for one more minute. Add the tomato sauce
and beef stock
in the paprika. Shred
the remaining cabbage
and spread it on the bottom of a large baking dish
. Arrange the stuffed cabbages seam side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.