1 medium cabbage,
In large pot, boil whole cabbage for 45 minutes. Drain and let cool. Pull apart gently leaf by leaf.
In medium pot of water, add 1 tbsp. salt and rice. Boil for 10 minutes. Drain and rinse with cold water.
In large bowl, add ground pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well.
Roll pork mixture into small balls and centre on cabbage leaf. From end to end, roll cabbage around pork ball. Insert ends of leaf into pork ball with thumb to make cabbage leaf stay wrapped. Set aside.
Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours.
When finished simmering, you will have to thicken up the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour. Fry on medium-low heat, stirring continuously until golden brown. Let cool. Add 1 tsp. garlic powder and 1 tsp. paprika. Mix well. Add 2 cups water. Mix well until creamy. Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy. Sauce will thicken.
If you find sauce to thick, add small amount of water up to **1 1/2 cups. Mix well. Add cabbage rolls and mix gently. Simmer for 1/2 hour.