Green cabbage (about 1 kg)
- 3 tablespoons
- 1 ½ pounds
- 1 ounce
- 1 teaspoon
- 1 tablespoon
- 1 ¾ cups
- ½ cup
Rinse cabbage, dry and remove outer leaves and core. Bring a large pot of salted water to a boil.
Remove 16 leaves from cabbage and blanch in boiling water until tender, 3-4 minutes.
Remove cabbage, let drain and hold under cold running water until completely cool. Place on a paper towel, cover with a second paper towel and pat dry thoroughly. Cut out the tough middle ribs.
Peel the onions and garlic and finely chop. Heat 1 tablespoon oil in a pot over medium heat. Sauté onions and garlic until translucent, stirring frequently.
Transfer onion mixture to a bowl and let cool slightly. Add ground veal, capers and eggs and season with salt and pepper. Mix to combine.
For each roll, stack 2 cabbage leaves and place meat mixture in center, dividing evenly. Roll up firmly to enclose and tie with kitchen twine.
Heat remaining oil in pot and cook the stuffed cabbage rolls until browned on all sides.
Add caraway and paprika to pot along with veal stock and bring to a boil. Cover and simmer over medium heat until filling is cooked through, turning once, 35-40 minutes.
Stir soy creamer into the sauce and cook uncovered until thickened, about 5 minutes more. Season with salt and pepper. Place cabbage rolls on plates and serve with the sauce. Serve with brown rice or potatoes, if desired.