Preheat the oven to 350 degrees F. Coat a 13×9 inch pan with nonstick cooking spray.
In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Set aside to cool.
Meanwhile, bring a large pot of salted water to a boil.
Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
Place the head of cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–gently pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 10 leaves.
Pat the leaves dry with paper towels and set aside to cool.
Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib (but don’t cut more than a third of the way into the leaf.)
In a bowl, mix together the tomato sauce, broth, and paprika.
In a mixing bowl, combine the beef, cooled onion, rice, raisins, salt, and 1/4 cup of the tomato sauce mixture.
Shape 1/3 cup of the mixture into a log shape and place in the center of the cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Repeat with remaining meat mixture and cabbage leaves.
Pour half the sauce in the bottom of the prepared baking dish. Transfer the cabbage rolls, seam side down, on top of the sauce. Pour remaining sauce over the cabbage rolls.
Cover with foil and bake for 1 hour.
Serve the cabbage rolls with a dollop of sour cream or yogurt and a sprinkle of chopped fresh parsley.
The raisins in this recipe give great balance to the richness of the tomato sauce. If you don't like raisins, you can omit them, but I'd recommend adding in some brown sugar to replace that missing sweetness.
Cabbage rolls can be assembled and stored covered in the refrigerator up to 8 hours before you plan to bake them. If you want to freeze them, simply assemble (including the sauce), wrap tightly with plastic wrap and then with foil. To bake, follow the directions below adding an additional 20 minutes to the cooking time since you’re cooking from frozen. They can be frozen up to 1 month.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.