Peel any discolored leaves from the outside of the cabbage, cut the stem out of the cabbage then place the head of cabbage in a large pot and fill the pot with enough water to cover the cabbage.

Add 2 tsp salt to the pot and bring the pot to a boil.

Once the water comes to a boil, remove the pot from the heat and let the cabbage sit in the pot for 10-12 minutes.

Remove the cabbage from the pot and peel the outer leaves off one by one, set the leaves aside.

In a large bowl, combine the ground pork, sauerkraut, egg, bread crumbs, paprika, black pepper, oregano and remaining ½ tsp salt.

Form into 10-12, 2” meat rolls.

Wrap each meat roll in a cabbage leaf. If needed, use a toothpick or cooking twine to keep it closed. Set the cabbage rolls aside.

In a large skillet or dutch oven, heat the butter over medium high heat.

Add the onion and garlic, cook 3-4 minutes, then add the cornstarch and continue cooking 2-3 minutes.

Add the beef broth and bring to a boil.

Place the cabbage rolls in the skillet and cover.

Turn the heat to low and simmer for 45-60 minutes.