In large saucepan, steam the cabbage, core end up, in water on medium-high. Cut leaves at the core and remove each individually as they become loose, before they fully cook. Stack leaves on a large plate and set aside.

Peel and dice the onion - cook in oil until it becomes translucent. Remove from heat.

In a large bowl combine onion, meat, rice, salt, lemon pepper, garlic, and paprika.

Spoon 1/3 of the sauerkraut in the bottom of a large baking dish. To roll the cabbage, place about 4 tablespoons of meat in the centre of a cabbage leaf. Fold the bottom (core) edge over the meat, followed by both sides, and then roll to the end of the leave.  Place the roll, seam side down, on the sauerkraut bed. Continue until the sauerkraut is covered.  

Spread another 1/3 of sauerkraut over the cabbage rolls. Continue to roll the cabbage as above, until the sauerkraut is covered once again. This will be the final layer. Cover with remaining sauerkraut if desired. Mix soup with vinegar and pour over the cabbage rolls.

Cook in 350°F oven for 1 1/2 hours. Remove one roll and test to ensure its cooked. If done, remove from oven. If not, return for addional 10 to 20 minutes.

Serve for dinner. The remaining rolls can be frozen.