Preheat oven to 400 degrees.
Bring 7 quarts water to a boil in large pot.
Take 10 large outer leaves of the cabbage and blanch leaves in boiling water. About 2 minutes.
Remove from boiling water and place in cold water to keep color.
Drain and remove tough lower spine.
Chop 2 cups of remaining cabbage finely.
In a large skillet, melt butter over medium high heat and add cabbage, leeks, garlic and mushrooms. Saute for about 10-12 minutes.
Stir frequently.
Add almonds, lemon juice and paprika to mixture and continue to cook for about 5-6 minutes.
Remove pan and allow time to cool.
Add egg and salt and pepper to mixture.
Mix extremely well.
Divide stuffing equally between blanched cabbage leaves.
Roll leaves tightly.
Place seam side down and tightly packed in an ovenproof pan. Make sure it is a single layer.
Pour vegetable broth around the rolls.
Cover pan with foil and bake for 20-22 minutes.
Serve hot.