Stuffed Cabbage Rolls

2 large heads of cabbage, cored
2 tbsp. butter
1/2 cup onion, diced
2 lb. ground beef
1 cup rice, cooked until just tender
2 eggs, lightly beaten
2 garlic cloves, minced
1/2 tsp. paprika
salt and pepper to taste
2 15 ounce cans flavored tomato sauce

Preheat oven to 350 degrees farenheit. Steam cabbage, peeling off outer leaves as they cook. Set leaves aside until entire head is dismantled. Cut away rib from center of each leaf, taking care not to cut leaf itself. In a medium skillet over medium heat, add butter. Once melted add onion and saute for five minutes. In a small bowl, combine sauteed onion, beef, cooked rice, eggs, garlic, paprika, and salt and pepper to taste; mix well. Spoon about 1/3 cup of the filling in center of each cabbage leaf. Fold to make a sealed "envelope" around filling. Place rolls in a large baking dish, seam side down. Repeat until all filling is used. Pour tomato sauce over top of rolls and cover with foil. Bake for 1 to 1 1/2 hours or until cabbage is very tender. Makes 12 two-roll servings.