Prepare cabbage: If using fresh cabbage, boil the whole head for a few minutes to soften, then separate leaves and trim thick stems. If using sauerkraut leaves, rinse lightly if too sour.
Make filling: Sauté onion in oil until soft, then add garlic briefly.
In a bowl, mix ground meat, rice, sautéed onion, paprika, salt, pepper, and marjoram.
Form rolls: Place a spoonful of filling on each cabbage leaf.
Fold sides and roll tightly.
Layer pot: Place chopped cabbage or sauerkraut at the bottom.
Add stuffed rolls and optional sausage or bacon.
Add sauce: Mix tomato paste with crushed tomatoes and water/broth, then pour over rolls.
Cook: Cover and simmer on low heat for 1.5–2 hours until cabbage is tender and rice is cooked.
