Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to a colander to drain and cool.  

Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove24 leaves and cut the tough rib out of the stem end in the shape of a V. (if the head of cabbage is not large enough, you may need 2) 

In a large skillet, heattallow oroil over medium heat.  Add the onion and cook for5minutes, stirring several times.  Reduce heat to low and add garlic. Cook for3 minutes, stirring constantly.  

Add the tomato sauce, diced tomatoes, cider vinegar, andhoney. Season with salt and pepper to taste.  Simmer for 10 minutes. 

Spoon a thin layer oftomato sauce into alarge casserole dish.  In a large bowl, mix the ground pork sausage,old world blend, onion, garlic, egg, rice, parsley, and paprika.  

Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place the rolls on the tomato sauce in a single layer in the casserole dish.  Repeat until all the cabbage rolls are madeand in the casserole dish.  Top with remaining tomato sauce. 

Cover with aluminum foil. Bake in a preheated 350-degree oven for90-100 minutes