• Fill a large pot with water. Carefully remove core from head of cabbage, discard leaves that are discolored or torn.
• Add raw cabbage and boil for about 4-5 minutes or until leaves are pliable tender. Remove from stove , then pour hot water out and add ice water , let it cool.
  
• Once cooled remove about 10-12 cabbage leaves. If desired, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through- makes it easier when folding. Set Aside.
• In a large bowl, combine ground beef and pork, then add garlic , paprika, onions egg, salt ,white pepper, parsley , chicken or beef bouillon and rice . Mix well.
  

Assembling

• Place about ¼ -⅓ cup of meat mixture in center of each cabbage leaf, and tightly roll up, tucking in ends. Secure with toothpicks .Repeat process until all the meat mixture is used up. Set aside.
  

Tomato Sauce

• In a large saucepan, add about 1/4 cup oil, bring to medium heat.
  
• Add chopped onion, thyme and garlic to the oil, stir for about a minute.
  
• Next add tomato sauce, creole seasoning , white pepper, cayenne pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot.
  
• Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 15 minutes or more –stirring occasionally. Salt and adjust seasonings.
  

Stove Top Method

• When the sauce .is ready, place the stuffed cabbage seam-side down in single layer in the sauce. Spoon some of the sauce over the top of the stuffed cabbage so that they’re covered. Cover and simmer over medium-low heat undisturbed until tender , about 35-40 minutes.
  

Oven Method

• Place the cabbage rolls, seam-side down, on top of the tomato sauce (I used a 12 inch pan) or a casserole dish , if using one (9″ × 13″ baking dish would work), seam side bake at 350 degrees F until filling is cooked through, about 45 minutes, or until tender.
  
• Serve warm with rice.