Bring a large pot of salted water to a boil. Blanch 12 large outer leaves of cabbage for 2-3 minutes until pliable and bright green. Transfer to ice water to cool.

In a medium saucepan, combine 1 cup of rinsed long-grain white rice with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until tender.

In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Sauté 1 finely chopped onion for about 5 minutes. Add 2 minced garlic cloves, 1 tsp of paprika, half of the salt, and 0.5 tsp black pepper, and cook for an additional minute.

In a large mixing bowl, combine 1 lb of ground pork, 1 lb of ground beef, the cooled rice, and the sautéed onion mixture. Mix thoroughly until well incorporated.

Trim the thick central vein of each cabbage leaf. Place about 2-3 tbsp of filling at the stem end, fold sides, and roll tightly.

Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce in a baking dish, arrange cabbage rolls seam side down, pour remaining sauce over, add 2 cups of broth, cover with foil, and bake for 1 to 1.25 hours.