1. Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect! 2. Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika. 3. Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches. 4. Place on a platter seam side down. 5. Continue with remaining leaves. 6. Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent. 7. Place in the bottom of a large roasting pan. 8. Add hot water and stir to combine. 9. Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer. 10. Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls. 11. Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours. ---------------------------------------------------------------------------
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