Chop the leeks and garlic and braise them. Add the rice and stir until transparent. Pour in the tomato paste and stir.
Sprinkle with paprika, pour in the vegetable broth and when the rice absorbs it, remove it from the heat.
Season with black pepper and salt. Pour the resulting mixture onto the sauerkraut leaves, roll them up into rolls, arrange in a tray and pour on the cabbage juice.
Cover the tray with aluminum foil and bake at 356°F (180 °C) about 1 hour. Remove the foil and finish baking for another 20 min.