Hello Eve, In my family and the extended family we did not put (home made) tomato sauce in cabbage rolls. They were made with sauerkraut, when available even sauerkraut leaves from a whole head of sauerkraut cabbage. We made a roux with medium browned flour and stirred paprika (naturally) in to the roux before it was added to the cooked Sarma ( cabbage rolls). It was gently stirred in and brought to a boil for a few minutes. It is possible that other villages did it differently. For stuffed peppers (Paprich Sarma) we added Paradeis Soss. Anne