Assemble and cook the cabbage rolls on day one. Let them cool and keep them chilled overnight. The following day make the paprika roux, stir it into the dish and let it cook in the oven for a couple of hours longer. After that the cabbage rolls are ready for serving. Eat it with a thick slice of rustic bread and sour cream. No you may not butter the bread.
• Pry off as many layers as possible without breaking. You need intact cabbage leaves for rolling.
• Return the cabbage head to the simmering water.
• While the cabbage cooks, start on the stuffing.
• Add the fresh cabbage strips you made earlier and mix it into the sauerkraut.