1In large pot, boil whole cabbage for 45 minutes. Drain and let cool. Pull apart gently leaf by leaf. You can also tear leaves off head and cook them a few at at time.
2In medium pot add salt and rice. Boil for 10 minutes. Drain and rinse with cold water.
3In large bowl, add ground pork, rice, onion, salt and pepper to taste, and paprika. Mix well.
4Roll pork mixture into small balls and center 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.
5Drain juice from Frank's Kraut and put Frank's Kraut in large pot.
6Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours.
7Serve with paprika gravy.
8Hungarian Paprika Gravy 1 Tbs lard 1 1/2 Tbs Paprika or more 1 clove garlic chopped 1 cup chopped anaheim peppers or 1 cup chopped poblano peppers 1 cup chopped onion 1/2 cup chopped tomato 1 tsp chicken base 6 cups beef stock 1 cup sour cream 1/4 cup flour.
9Sauté the garlic, green pepper, onion and tomatoes in large pot. Simmer for a few minutes.
10Add the chicken base and beef stock along with salt and pepper to taste. Cook and simmer for 30 minutes.
11In a metal bowl, mix the sour cream and flour together. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with a whisk.
12Remove the gravy from the heat and stir in the cream mixture, whipping it well. return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps.