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1. 01Soften the cabbage leaves.Lower the cored cabbage into a large pot of gently boiling water. As outer leaves loosen, use tongs to transfer them to a tray; repeat until you have enough large leaves for the filling. Simmer any stiff leaves a few minutes longer. Let cool, then shave thick ribs flat without cutting through the leaves.
2. 02Make the filling.Cook onion in oil over medium-low heat for 8 minutes. Add garlic for 1 minute, then remove from the heat and stir in paprika. Let cool. Mix half the onion mixture with pork, rice, egg, salt, and pepper; refrigerate while preparing the pot.
3. 03Build the pot.Taste sauerkraut and rinse briefly if very salty or sharp. Mix with the remaining onion mixture and caraway. Spread half in a wide heavy pot and add bay leaves. Place a modest mound of filling near the base of each cabbage leaf, fold in the sides, and roll with a little room for the rice to expand.
4. 04Simmer the rolls.Set rolls seam-side down over the sauerkraut and cover with the rest. Pour in stock until it reaches near the tops of the rolls, adding more if needed. Bring to a gentle simmer, cover, and cook over low heat for 90–110 minutes. Check the liquid periodically and add hot water if needed.
5. 05Check the centers.Cut into one of the largest rolls: the rice should be completely tender and the filling must reach at least 160°F / 71°C. Continue simmering if needed. Remove bay leaves and let the pot stand for 10 minutes. Serve rolls with their sauerkraut, cooking juices, and sour cream.

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