Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cut the core from the cabbage and gently peel off 20 to 25 individual leaves. Blanch leaves for 2 minutes, then shock in cold water and drain on paper towels.

Mix vinegar into tomato sauce and spread a couple of spoonfuls on the bottom of a large baking dish to prevent sticking.

In a medium skillet, heat bacon fat and saute onions, peppers, and Better Than Bouillon for a few minutes. Add paprika and garlic and stir until fragrant, about 30 seconds. Stir in cauliflower rice and saute a few more minutes. Let cool in a large bowl.

Add ground beef, pork, and egg to the cooled vegetable mixture. Mix gently but thoroughly with your hands.

Place a cabbage leaf flat with the root end closest to you. Scoop about 1/3 cup meat mixture onto the leaf. Fold right and left sides over the filling, then roll up from bottom to top. Place seam-side down in the baking dish. Repeat with remaining leaves and filling.

Pour remaining tomato sauce over the rolls. Bake for 45 minutes until cooked through and slightly browned on top.