Kohlrouladen (filled cabbage rolls)

Another one I was asked for, so let's get to it, shall we?
The Goods:
- meatfilling (if you click the word it should bring you to the recipe)
- 1 white or 1 nappa cabbage
- 1/2 stick of butter
- 1/2 onion diced
- 4 ounces sour cream
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 pinch crushed caraway seeds
- salt, pepper, paprika to taste
The Works:
Wash the cabbage, cut in half and cook for about 20 min in salt water (nappa cabbage only needs about 5 minutes). Carefully peel the single cabbage leaves, place 1 small leave onto a bigger one add about a tablespoon full of the meatfilling, fold sides in and roll, binding the roll with some cooking twine or close with toothpicks (1 lengthwise, 2 cross should hold everything together). In a medium, deep pan melt the butter, saute onions in it, add the cabbage rolls and brown on each side. Add the tomato paste and broth, put the lid on and cook over medium heat for about 30 min. Take the cabbage rolls out and set aside, bring heat up to cook the liquid down a bit, add sour creme, season with salt, pepper and paprika to taste, pour over cabbage rolls and enjoy