Step 1. PREPARING THE CABBAGE. In a large pot, bring well-salted water to a boil—this will help soften the cabbage, making it easier to work with. While the water heats, remove the core from the cabbage. Submerge the cabbage in the boiling water and cook until the leaves begin to separate easily. As the leaves loosen, carefully remove them and place them on a plate. Trim any thick stems, and cut the leaves to the desired size. For larger cabbage rolls, use the full leaf; for smaller rolls, halve the leaves. Set the prepared cabbage leaves aside.

Step 2. PREPARING THE MEAT. In a large bowl, combine the ground meats. In a saucepan over medium heat, sauté the chopped onions, allowing them to sweat and soften without browning. Add paprika, stirring for a few minutes until it releases a smoky aroma. Remove from heat and add the sautéed onions to the meat mixture. Add the rice (or cornmeal), along with salt and pepper, and mix everything thoroughly. The meat mixture is now ready to be rolled in the prepared cabbage leaves.

Step 2. ROLLING THE CABBAGE ROLLS. Place a cabbage leaf in one hand, and spoon some of the meat mixture onto the leaf. Roll the leaf around the meat, tucking in the ends securely to prevent the filling from escaping during cooking. Repeat this process with the remaining meat and cabbage leaves.

Step 3. COOKING OR STORING THE CABBAGE ROLLS. To cook, place half a jar of sauerkraut at the bottom of a large pot. Arrange the cabbage rolls on top, then cover them with the remaining sauerkraut. Add enough water to fully cover the rolls. If desired, tie a bunch of fresh dill and add it to the pot for extra flavor. Bring to a boil, then simmer until the rolls are cooked through. Alternatively, you can freeze the cabbage rolls for up to three months.