Core cabbage and place in a large pot.

Fill the hole with vinegar and salt.

Fill the pot with water to the top of the cabbage, ensuring not to overflow into the core.

Bring to a boil, then turn off the stove and leave overnight to soften the cabbage leaves.

The next morning, drain the cabbage and carefully separate the leaves.

In a large bowl, combine ground beef, pork, cooked rice, sugar, chopped onion, lemon juice, salt, pepper, and paprika.

Take a cabbage leaf and place a handful of the meat mixture at the core end.

Roll the leaf, tucking in the sides as you go.

Place the rolled cabbage roll seam side down on a platter.

Repeat with the remaining leaves and meat mixture.

Dice the onion and saute in canola oil with salt, pepper, and paprika until translucent in a roasting pan.

Add hot water and stir to combine.

Place the cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer if necessary.

In a separate bowl, mix tomato sauce with brown sugar and lemon juice.

Pour the sauce evenly over the cabbage rolls.

Cover the roasting pan and bake at 325 degrees Fahrenheit for 1 1/2 to 2 hours, or until the cabbage is tender and the meat is cooked through.