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 remove 24 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, heat tallow or oil over medium heat.  Add the onion and cook for 5 minutes, stirring several times.  Reduce heat to low and add garlic. Cook for 3 minutes, stirring constantly.  

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

Spoon a thin layer of tomato sauce into a large 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 made and in the casserole dish.  Top with remaining tomato sauce. 

Cover with aluminum foil. Bake in a preheated 350-degree oven for 90-100 minutes