Hungarian Stuffed Cabbage

Bring a large pot of salted water to a boil. Add head of cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, 2–4 minutes per leaf. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 12–15 leaves. Cut and discard thick ribs from leaves. Thinly slice remaining cabbage core; set aside.

Heat oil in a 4-qt. saucepan over medium-high heat. Add ham; cook until lightly browned, 3–4 minutes. Add garlic and onion; cook, stirring occasionally, until golden, 5–7 minutes. Add 2 ½ cups stock; bring to a boil. Whisk in cornmeal and the hot paprika, plus salt and pepper; set filling aside.

Working with one cabbage leaf at a time, lay leaf flat on a work surface with what was the stem end facing you. Place ¼ cup filling in the center of leaf. Fold top of leaf over filling. Fold in half crosswise, completely encasing the filling at the top; roll cabbage into a tight cone shape.

Place sliced cabbage in the bottom of an 8-qt. saucepan. Arrange stuffed cabbage leaves, overlapping slightly, over top. Sprinkle with sweet paprika, salt, and pepper. Whisk tomato paste and remaining stock in a bowl; pour over cabbage. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, partially covered, until tender, about 45 minutes. Transfer stuffed cabbage to a serving platter. Strain sauce, discarding sliced cabbage; spoon sauce over the top. Garnish with parsley, sliced pepper, and sour cream; sprinkle with more sweet paprika.